Yield: 25 Servings
Measure | Ingredient |
---|---|
4 \N | Egg white |
1 cup | Sugar |
1½ cup | Pecans; broken small |
1 cup | Coconut flakes |
1 teaspoon | Vanilla |
3 cups | Corn flakes |
\N \N | Mrs. Howard Kilpatrick |
\N \N | Comanche Study Club cookbook |
\N \N | Comanche, TX, 1927 |
Beat eggs stiff, then add the sugar and coconut. Add vanilla and pecans, and corn flakes. Mould into small cakes and cook in a slow oven 1-½ hours.