vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Persimmon Cooked Pudding
From Fruit recipes, 1907
Serves 4
Persimmons are rich enough to be served without cream.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
597Calories
9 gProtein
134 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein8.9 g
Carbohydrates134 g
Fiber0 g
Sugars56 g
Total Fat7.3 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium202 mg
Potassium915 mg
Calcium290 mg
Iron6.2 mg
Magnesium18 mg
Phosphorus256 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C148 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 119. The excerpt below is the record exactly as published.
ERSIMMON (Cooked Pudding) This pudding may be made by using to a quart of per- simmon pulp two eggs, a pint of milk, a cupful of sugar, a heaping tablespoon of cornstarch, wet in part of the milk, and a heaping teaspoon of baking-powder. Where orange juice is desired as flavouring substitute a small spoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.