vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Persimmon Pudding
From The Rural cook book, 1907
Serves 6
Delicious either way.
Presented as published in 1907. 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
236Calories
2 gProtein
59 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein2.3 g
Carbohydrates59 g
Fiber0.2 g
Sugars8.4 g
Total Fat3.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium14 mg
Potassium479 mg
Calcium48 mg
Iron3.9 mg
Magnesium1.7 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C99 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline25 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 47. The excerpt below is the record exactly as published.
Persimmon Pudding. — One quart of persimmons mashed tine with the - hands, and every seed removed. Add one quart of sweet milk, one egg, one tablespoonful of butter, one-half teaspoonful each of cinnamon, nut- meg and ginger, and half as much of allspice and cloves, half cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.