Persimmon Pudding
From Granite City cook book, 1900
Serve warm.
Presented as published in 1900. 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
4628Calories
36 gProtein
1159 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories4628 kcal
Protein36 g
Carbohydrates1159 g
Fiber0 g
Sugars460 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Cholesterol27 mg
Sodium401 mg
Potassium10913 mg
Calcium1471 mg
Iron68 mg
Magnesium860 mg
Phosphorus913 mg
Zinc2.8 mg
Copper1.9 mg
Manganese6 mg
Vitamin D3.2 mcg
Vitamin C1187 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B62.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate213 mcg
Choline80 mg
Caffeine0 mg
Water1457 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 22. The excerpt below is the record exactly as published.
PERSIMMON PUDDING. 1-2 gal of persimmons, enough water to to wash off the seeds. 4 eggs. 1 cup of butter milk molasses and sugar to make sv/eet butter or lard the size of an egg, a little spice, flour enough to make it as stiff as cake bat- te
Cook this with the app: pantry check, scaling, and the assistant.