Recipe - Huguenot Torte

4 Eggs
3 cup Sugar
8 tablespoon Flour
5 teaspoon Baking powder
One half teaspoon Salt
2 cup Cored & chopped tart cooking
apples
2 cup Chopped pecans or walnuts
2 teaspoon Vanilla
Whipped cream; flavored and
sweetened for topping

This is another wonderful dish that I had never heard of. My southetn
friends all seem to know about it but the North has been deprived!

This is very rich stuff resembling an apple crisp. I can understand its
popularity in the South. I found the recipe in a wonderful book called
Charleston Receipts collected by the Junior League of Charleston and
published in 1950.

Beat the eggs in electric mixer until very frothy and lemoncolored. Add
other ingredients, except the whipped cream, in above order. Pour into two
wellbuttered baking dishes about 8X12 inches. Bake in 325ø oven about 45
minutes or until crusty and brown. To serve, scoop up with pancake turner
(keeping crusty part on top), pile on a large plate, and cover with whipped
cream and a sprinkling of the chopped nuts, or make individual servings.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.