Persimmon Pudding

Ingredients

• % gal. persimmons
• 4 or 5 eggs
• 1 qt. sweet milk
• 1 cup buttermilk
• 1 pt. brown sugar
• 1 cup butter
• 1 large sweet potato, grated
• 1 tsp. lemon juice
• 2 tsp. cinnamon
• 2 tsp. soda
• 1 cup corn meal
• 1% pts. flour

Method

1. 1

   Mash persimmons and strain into milk.

2. 2

   Mix remaining ingredients with this and bake one hour in moderate oven.

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 Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut in squares and serve with whip- ped cream and nuts. —Mrs. S. Halstead Tomlinson. upiie CAROLINA COOKERY FROM QUAKER KITCHENS PERSIMMON PUDDING % gal. persimmons, mash- 2 cups. brown sugar ed and strained 1 tsp. soda 1% pts. sweet milk 1 tsp. ginger 8 heaping cups sifted 1 tsp. cinnamon flour Pinch salt Bake in slow oven until rich brown and firm. —Mrs. A. S. Parker. PERSIMMON PUDDING % gal. persimmons 4 or 5 eggs 1 qt. sweet milk 1 cup buttermilk 1 pt. brown sugar 1 large sweet potato, 1 cup butter grated % cup corn meal 1 tsp. lemon juice 1% pts. flour 2 tsp. cinnamon 2 tsp. soda

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