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French Nut Roll

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6 eggs
1 cup sugar
1 cup pecans
2 tsp baking powder
corn oil Mazola
Confectionary Sugar
marshmallow or whipped cream
1 tbsp rum


This recipe was dated February 22, 1949
It is reprinted here, exactly as it was handed to me in the mid 70's

Use six eggs, separate the yolks from the whites. Put in the yokes 1 cup of sugar, 1 cup pecans ground very fine, add stiffly beaten whites and lastly 2 teaspoons of baking powder and fold all ingredients together.

Use an 11 x 16 inches cookie sheet all sides closed, grease it with corn oil Mazola, line sheet with wax paper and oil again. Spread mixture on it and bake for 20 minutes in 350 degree oven.

Remove from oven and cover immediately with damp cloth until it is cool and place into refrigerator until used.

Sprinkle very generously with Confectionery Sugar. Turn out on wax paper, peel off paper, trim off edges and spread with marshmallow or whipped cream (add 1 tablespoon rum to cream), and roll lengthwise.

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