Hungarian Torte

With pecans and a meringue top.

Here’s the card turned sideways so you don’t injure yourself trying to read it:

From a box sold in East Moline, Illinois.

Hungarian Torte

1/2 c. butter
1/2 c. brown sugar
1 tsp. vanilla
dash salt
2 egg yolks, beaten
1-1/2 c. flour
1-1/2 tsp. baking powder
1 c. pecans

2 egg whites, beaten stiff
1 c. brown sugar

Cream butter and 1/2 c. brown sugar. Add vanilla, salt and egg yolks and beat well.

Sift flour and baking powder and add [to above].

Place dough into pan and sprinkle chopped nuts.

Beat egg whites; add the sugar and beat till very thick. Spread over.

Bake 350 deg. 30 minutes or until golden brown.



One Comment

  1. interesting.. sounds like a cookie crust, topped with nuts and meringue? i’d definitely toast those pecans first. the handwriting reminds me of my grandmother’s.

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