- 1 cup sugar
- 1/2 lb almonds, blanched and chopped
- 1/2 lb grated coconut
- 1/4 lb candied cherries
Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.
Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder. Fold in 1/2 teaspoon almond extract and the remaining egg whites.
Turn into greased loaf pan, and bake in 300 degree over for about 2 hours. Makes 1 loaf.
(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948. Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)
More "Lost" Christmas Recipes
More "Lost" Toll House Recipes