Persimmon Pudding

Name: Persimmon Pudding
Ingredients: 1 qt. persimmons; 1 cup sugar; 1 cup milk; 1 teaspoon soda; 2 cups flour; 2 eggs; Butter size of walnut

From Favorite recipes (North Carolina, 1948), 1948

Presented as published in 1948. 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

3123Calories

55 gProtein

707 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories3123 kcal

Protein55 g

Carbohydrates707 g

Fiber0 g

Sugars213 g

Total Fat25 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium251 mg

Potassium3636 mg

Calcium648 mg

Iron38 mg

Magnesium109 mg

Phosphorus949 mg

Zinc4.1 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D4.3 mcg

Vitamin C593 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate448 mcg

Choline337 mg

Caffeine0 mg

Water895 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 6. The excerpt below is the record exactly as published.

PERSIMMON PUDDING 1 qt. persimmons 1 cup sugar 1 cup milk 1 teaspoon soda 2 cups flour « Butter size of walnut 2 eggs

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