3 EGGS, 2 oz. of butter, sugar to taste, 1 lemon, and 1/2 a teacupful of new milk. Whip the yolks of the EGGS well, adding the grated rind of the lemon, half the butter melted, the milk, and sugar. Just before frying the OMELET, add the lemon juice and the whites of the EGGS whipped to a stiff froth. Make the rest of the butter boiling hot in an oval OMELET pan, the size of the dish on which it is to be served, and fry till lightly browned. Sift sugar over it, and serve immediately.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)