Persimmon Pudding

Name: Persimmon Pudding
Ingredients: 4 cupfuls of grated sweet potatoes; 2 cupfuls of persimmons after they are seeded; 21% cupfuls of sugar; 4 eggs; 1 cupful of butter; 1 cupful of flour; 2 cupfuls sweet milk or water; Flavor with nutmeg

From The Central cook book, 1924

Miss Janiz Harrineron.

Presented as published in 1924. 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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 47. The excerpt below is the record exactly as published.

Persimmon Pudding 4 cupfuls of grated sweet 2 cupfuls of persimmons after they potatoes. are seeded. 21% cupfuls of sugar. 4 eggs. 1 cupful of butter. 1 cupful of flour. 2 cupfuls sweet milk or water. Flavor with nutmeg

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