This little volume does not talk much about food, but here's a recipe that does honor to both the Roudheads (many of whom were Huguenots) and the Gideonite missionaries. It also happens to be Charleston's favorite dessert.
* To toast pecans, spread shelled, whole pecans in a shallow pan and toast in a 275 degree F. oven for approximately 20 to 30 minutes.
Preheat oven to 325 degrees F. Butter a 13- x 9-inch baking dish.
In a large bowl, beat eggs until very frothy and lemon colored. Add sugar, vanilla extract, lemon juice, flour, nutmeg, baking powder, and salt; stir until well combined. Fold in 1 cup toasted pecans and the apples.
Pour batter into the prepared baking dish. Bake 30 to 35 minutes or until the top is brown and crusty; remove from oven.
Serve warm or at room temperature. To serve, scoop up into serving bowls (keeping crusty part on top) and garnish with whipped cream and chopped pecans.
Makes 8 servings.
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