Ham Soufflé

From 1912:

A cupful of chopped boiled ham mixed with a cupful of white sauce, a teaspoonful of onion juice and as much minced parsley, salt and pepper to taste. Put this over the fire, add the beaten yolks of two eggs; cook two minutes; remove from the fire and fold in the stiffly whipped whites of the eggs.
Bake half an hour in a buttered bake dish.