Laura Worth's Persimmon Pudding

Ingredients

• cups flour
• cup buttermilk
• large grated sweet potato
• teaspoon allspice
• teaspoon cinnamon
• teaspoon soda
• Y4 gallon persimmons
• 1 quart sweet milk
• 2 cups brown sugar
• 1 cup butter
• 14 cup corn meal
• 4 or 5 eggs

Method

1. 1

   Cream butter and sugar.

2. 2

   Beat in eggs whole.

3. 3

   Add persimmons which have been run through a colander.

4. 4

   Add grated sweet potato and spices.

5. 5

   Mix corn meal, white flour and soda.

6. 6

   Add alternately flour and milk to above mixture.

7. 7

   Beat in thoroughly.

8. 8

   Pour into greased four-inch deep baking pans.

9. 9

   Fill about half full.

10. 10

    Bake in a very slow oven (350°-400°) until brown and firm, about 1 hour and 30 or 40 minutes.

11. 11

    Serve warm or cold with or without whipped cream.

12. 12

    Will keep two or three weeks in refrigerator.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 35. The excerpt below is the record exactly as published.

LAURA WORTH'S PERSIMMON PUDDING cups flour cup buttermilk large grated sweet potato teaspoon allspice teaspoon cinnamon teaspoon soda Y4 gallon persimmons 1 quart sweet milk 2 cups brown sugar 1 cup butter 14 cup corn meal 4 or 5 eggs

Cook this with the app: pantry check, scaling, and the assistant.