I found this in my mother’s recipe collection, in a pamphlet entitled “Pecan Facts from Sunnyland Farms.” I don’t remember her making it, but evidently, she was quite taken with the recipe, as evidenced by the penciled circle and arrows marking it.
2 eggs
1 C sugar
1 t cinnamon
1 t cloves
1/2 C pecans
1/2 C seedless raisins
1/2 stick butter (melted)
2 T vinegar
Separate eggs. Beat yolks until light and thick. Add sugar to which has been added cinnamon and cloves. Add pecans, raisins, and butter. Beat egg whites until stiff. Fold gently into mixture (do NOT beat), adding vinegar as you fold. Pour into 8-inch unbaked pastry shell, bake for 10 minutes at 400 F. Reduce heat to 350 F, bake 25 minutes. Cool, serve with unsweetened whipped cream.