Beat 6 yolks of EGGS with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream. Beat 2 ounces of butter in an OMELET pan; add the beaten EGGS and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the OMELET, fold and serve at once on a hot dish.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)