Persimmon Pudding

Ingredients

• Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water.
• 3 eups sifted flour
• 3 eggs, well beaten
• 1% cups sugar
• 2 cups sweet milk
• 1 grated sweet potato
• % tsp. soda
• 1 level tspe salt
• 1 tbs. melted butter

Method

1. 1

   Flavor with vanilla and nutmeg.

2. 2

   Bake in slow oven until brown and set.

3. 3

   Cut in squares and serve with whipped cream and nuts.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.

PERSIMMON PUDDING Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water. Strain through cloth or strainer. Add to the batter: 3 eups sifted flour 3 eggs, well beaten 1% cups sugar 2 cups sweet milk 1 grated sweet potato, % tsp. soda size of pint cup 1 level tspe salt 1 tbs. melted butter

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