Persimmon Pudding
From Grange cook book and household guide, 1940
Mrs. Max Fryar, McLeansville Grange.
Presented as published in 1940. 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
9310Calories
118 gProtein
2264 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories9310 kcal
Protein118 g
Carbohydrates2264 g
Fiber0.6 g
Sugars559 g
Total Fat73 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol652 mg
Sodium2674 mg
Potassium13797 mg
Calcium1357 mg
Iron132 mg
Magnesium367 mg
Phosphorus1988 mg
Zinc7.2 mg
Copper1.7 mg
Manganese6.4 mg
Vitamin D3 mcg
Vitamin C2394 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)44 mg
Folate1075 mcg
Choline449 mg
Caffeine0 mg
Water2616 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 10. The excerpt below is the record exactly as published.
PERSIMMON PUDDING 1 gallon persimmons 1 teaspoon soda 242 cups sugar 1 teaspoon cinnamon 5 cups flour 1 teaspoon salt 6 cups sweet milk 1 teaspoon allspice 3 tablespoons molasses 3 eggs 3 tablespoons butter 1 graded sweet potato (medium)
Cook this with the app: pantry check, scaling, and the assistant.