5 EGGS, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2 oz. of butter, some raspberry and currant jam. Melt the butter in an OMELET pan, beat the EGGS well, stir in the sugar, and pour the mixture into the hot butter. Fry a pale golden colour, and turn it on to a hot dish. Spread some jam on the OMELET, double it, and serve at once. The inside of the OMELET should remain creamy.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)