PERSIMMON PUDDING

Ingredients

• 10C. Sugar
• 1 GC. Persimmon Pulp
• 1 tsp. Butter, creamed
• 1 Egg, beaten
• 4 C, Milk
• lt C. Flour
• 1 tsp. Soda
• 1 tsp. Salt
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 1 tsp. Cloves
• 1 Pkg. Seedless Raisins
• 1 C. Chopped Walnuts

Method

1. 1

   Mix according to number.

2. 2

   Bake 1 hour in 300° oven in a covered casserole (not in water).

3. 3

   May press in Marischino Cherries for decoration on top, before cooking.

4. 4

   Serves 12 to 14.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 54. The excerpt below is the record exactly as published.

PERSIMMON PUDDING 1. 10C. Sugar 1 GC. Persimmon Pulp - 1 tsp. Butter, creamed cut up 1 Egg, beaten in 4 C, Milk 2. lt C. Flour, 1 tsp. each Soda, Salt, (not sifted) Cinnamon, Nutmeg, Cloves (mixed) 3. 1 Pkg. Seedless Raisins 1 C. Chopped Walnuts Method: Mix according to number, Bake 1 hour in 300° oven in a covered casserole (not in water). May press in Marischino Cherries for decoration on top, before cooking. Serves 12 to l4. - Inez Humphreys - RAISIN PUDDING Cream £ C. Butter and 4 C. Sugar Add: 4 C, Milk : tsp. Salt 1 C. Sifted Flour tsp. Nutmeg 1 tsp. Baking Powder 1 tsp. Vanilla 1 tsp. Soda 14 ©. Walnuts 1s ©. Seedless Raisins Mix like cake and put in buttered pyrex dish. GLAZE: Mix: 1 C. Dark Brown Sugar 3 Tb. Butter 2 C. Water Boil 2 or 3 minutes. Cool a little and pour over batter. Bake 40 minutes at 350° or until pudding is done. Test at 35 minutes. Serve with whipped cream. ~- Nell Schade - RASPBERRY AND VANILLA PUDDING 1 Pkg. Raspberry Jello, dissolved with 2 C, Water. Defrost 1 Pkg. frozen raspberries and add to cooled Jello. Let set. 1 Pkg. Vanilla Pudding (instant or cooked) 4 Pt. Whipping Cream When ready to serve add whipped cream to pudding and pile high on Jello servings, - Violet Smith - aE SPANISH CREAM Soak 4 envelope Gelatin in 4 C. Milk. Seald 24 C, milk and pour slowly on yolks of 3 eggs, well beaten. Add 4 C. sugar, 4 tsp. Salt. Return to double boiler and cook until mixture thickens somewhat. Remove from stove. Add gelatin and milk. When partially cold add whites of 3 eggs, beaten stiff. Flavor with Vanilla and pour into mold. Serve with custard sauce or whipped cream, - Violet Smith - STEAMED PUDDING 1 Qt. dried Bread Crumbs 1 Egg 1 C. New Orleans Molasses 1 tsp. Soda 1 C. hot Milk 1 tsp. Nutmeg

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