Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg OMELET batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine Sauce.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)