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.
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.