1/2 pint of new milk, 4 EGGS, cinnamon and sugar to taste, 1 oz. of butter, and 1 teaspoonful of Allinson fine wheatmeal. Smooth the wheatmeal with the milk, and mix with the other ingredients. Make the butter boiling hot in a frying-pan, and fry the OMELET till lightly browned. Serve immediately with sugar sifted over it.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)