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Persimmon Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
This is worth trying by lovers of persimmons.
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
575Calories
2 gProtein
125 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein1.9 g
Carbohydrates125 g
Fiber0 g
Sugars50 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium5.1 mg
Potassium701 mg
Calcium65 mg
Iron5.6 mg
Magnesium0.7 mg
Phosphorus62 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C148 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.
Persimmon Pudding Mash V2 gal good, sweet persimmons, using 1 cup water, and strain through a cloth to remove seed and skin. Then add l^^ cups sweet milk, % cup melted butter, 2 cups sugar, and enough flour sifted with 2 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.