Persimmon Pudding

Ingredients

• 1 qt. persimmons
• 1/2 cup meal
• 1 pt. sweet milk
• 4 eggs
• 2 cups sugar
• 1 cup flour
• 1 level teaspoon baking powder
• 1/2 teaspoon salt
• Butter size of large egg

Method

1. 1

   Mash persimmons through colander, adding milk a little at a time (heating the milk facilitates straining).

2. 2

   Add sugar, eggs, meal, and flour sifted with salt and baking powder, then melted butter.

3. 3

   Bake in moderate oven.

4. 4

   Serve with whipped cream.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.

PERSIMMON PUDDING 1 qt. persimmons V2 cup meal 1 pt. sweet milk 1 level teaspoon baking 4 eggs powder 2 cups sugar XA teaspoon salt 1 cup flour Butter size of large egg

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