Persimmon Pudding

Ingredients

• 1 qt. persimmons before seeded
• 1 pt. sweet milk
• 2 es ilour
• Dash of salt
• 1 pt. grated sweet potatoes
• °4 cup sugar
• 2 t. baking powder

Method

1. 1

   Mix all together until smooth.

2. 2

   Add shredded coconut, raisins, and nuts if desired.

3. 3

   Grease pan with butter and add mixture.

4. 4

   Bake in moderately hot oven until well done.

5. 5

   Let cool in pan before cutting in squares.

6. 6

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 53. The excerpt below is the record exactly as published.

PERSIMMON PUDDING 1 qt. persimmons 83 medium size sweet potatoes grated 1% t. soda 2-3 cup sugar 1% t. cinnamon % t. salt Jeers 11% pts. sweet milk 1% t. vanilla IST butter 2-3 cup bread crumbs 1 t. baking powder 1% cups flour Mix all ingredients together. Bake 1% hours in moderate oven. Mrs. Wiley Brooks Fairplains Club Mrs. J. R. Calloway Clingman Club se ee eee BLACKBERRY PUDDING 1 cup sugar 2 ege yolks 1% t. soda 11% cups flour 1 t. vanilla 1-3 cup butter % cup buttermilk 1 t. baking powder 1% cups cooked berries Cream butter and sugar. Add egg yolks then buttermilk and flour which has been sifted with soda and baking powder. Put in berries and vanilla. Bake in moderate oven. When done spread with meringue made of 2 egg whites, 4 'T. sugar, 4 t. vanilla. Brown and serve with Blackberry Sauce. Mrs. Hoyle Anthony Roaring River Club CHERRY PUDDING Cover bottom of a baking dish with cold biscuits cut in halves. Pour over the biscuits 2 cups cherries with 1 cup sugar. Dot with butter. Beat 3 egg yolks. Blend with 2 cups milk and 1 t. sugar. Pour over cherries. Place in a pan of hot water and bake until done. Top with meringue. Mrs. C. P. Brock Pores Knob Club HOME DEMONSTRATION CLUB COOK BOOK 115 BANANA PUDDING 2 eggs 1-8 t. salt 2 cups milk 14 cup sugar % t. cornstarch or flour Beat egg yolks slightly. Add sugar, salt and corn starch. Add milk and mix thoroughly. Cook in double boiler or sauce pan, stirring constantly until mixture thickens. In a baking dish place a layer of vanilla wafers or homemade cookies. Place sliced ban- anas over cookies. Add a layer of bananas and a layer: of cookies, etc., until all have been used. Pour on top of the above custard mixture. Make a meringue by beating egg whites stiffly and add 1 T. sugar. Spread over the pudding and bake in slow oven 15 or 20 minutes. Mrs, C. M. Ashley Pores Knob Club BLACKBERRY PUDDING 1 cup sugar 2 egg yolks 1 t. baking powder 1% cup buttermilk 1% cups blackberries 1-3 cup butter 1% cups flour % t. soda 1 t. vanilla Cream butter and sugar. Add egg yolks, milk and flour which has been sifted with baking powder and soda. | Mix smooth. Fold in berries after juice has been drained. Add vanilla. Bake in shallow pan. When done spread with meringue made of 2 egg whites and 4 T. sugar and % t. vanilla. Sduce for pudding: 144 cups berry juice, ™%4 cup flour, 2-3 cup sugar, 2 T. butter, % t. vanilla. Bring berry juice to a boil, pour slowly over sugar four and buter which has been mixed, let thicken enough to serve and add vanilla. Neta Bumgarner Millers Creek Club RICE PUDDING 6 T. cream lg cup raisins 2 VT. butter 1 cup rice 3 egg yolks 1 cup sugar 1 t. vanilla Cook rice. Wash in cold water; drain. Pour boiling water over raisins; cover, let stand 5 minutes. Beat egg yolks with cream, sugar and flavor- ing. Mix with rice and raisins. Put in pudding pan. Bake in oven 10 minutes. Beat egg whites until stiff then add 6 T. sugar. Beat 1 minute, spread over pudding, place in oven and let brown lightly. Mrs. Worley Laws Lewis Fork Club PERSIMMON PUDDING 1 qt. persimmons before seeded 1 pt. sweet milk 2 es ilour Dash of salt 1 pt. grated sweet potatoes °4 cup sugar 2 t. baking powder

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