Beat whites and yolks singly, fold together and mix lightly with
milk and parsley, adding salt to flavor.

Place butter in fry pan. When liquid, pour mixture carefully into
pan and prepare.

Sprinkle over a small quantity of additional parsley. Roll like a
jelly scroll. Place on a hot platter and serve at erstwhile, cut in slices.

From "Cooking with the Pennsylvania Dutch", A Monroe Aurand, Jr.
(ed.), 1946