Persimmon Pudding

Name: Persimmon Pudding
Ingredients: 4 cups persimmon juice; 1 cup of butter and lard; 4 eges mixed; 1 cup of sweet milk; 2 teaspoons of baking pow-; pinch of salt; any flavoring desired

From One hundred choice recipes and business directory of Kannapolis, N.C., 1928

Mrs... M. Widenhouse.

Presented as published in 1928. 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

As published

This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 5. The excerpt below is the record exactly as published.

Persimmon Pudding 4 cups persimmon juice 1 cup of butter and lard 4 eges mixed 1 cup of sweet milk 2 teaspoons of baking pow- 3 eups of sugar, flour to der, pinch of salt, any make a batter like layer flavoring desired

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