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Nut Pudding



  • 6 eggs, separated
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups finely chopped nuts
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 heaping tablespoons all-purpose flour
  • 1 1/2 pints whipping cream, whipped
  • Vanilla extract, to taste
  • Sugar, to taste
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  1. Beat egg yolks. Add the 1 1/2 cups sugar, then fold in the stiffly beaten egg whites. Add nuts, the 1 teaspoon vanilla extract and baking powder mixed with flour.
  2. Bake in 3 cake pans lined with paper and greased and floured at 380 degrees F for 19 minutes.
  3. Turn out of pans to cool.
  4. Meanwhile, whip cream and add vanilla extract and sugar to taste.
  5. Stack layers with whipped cream several hours before serving.

Keeps 2 or 3 days in refrigerator.


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