Total Time
40mins
Prep 20 mins
Cook 20 mins

A neat little bread recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and grease a 5 x 9" pan.
  2. Beat egg whites to stiff peaks; set aside.
  3. Beat yolks until light and lemon-colored; add sugar and vanilla and beat well.
  4. Sift dry ingredients together and stir into egg mixture.
  5. Add nuts and raisins.
  6. Fold in egg whites and pour into prepared pan.
  7. Bake for 20 minutes.
  8. While still hot, sprinkle confectioners' sugar over the top and cut into squares.

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