Originally Published:
Jubilee Cook Book, 1887
Original Images:

Separate the white and yolks of six eggs, beat each very light, then turn them together, seasoning with two tablespoons of sweet cream, (or milk and a little butter), salt, and a dash of pepper; then fry, a part at a time, as soon as one is done fold it over and remove to the platter. This will make six or seven omelets.