Persimmon Pudding
From Carolina cookery from Quaker kitchens, 1924
—Mrs. A. S. Parker.
Presented as published in 1924. 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
3967Calories
15 gProtein
1037 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3967 kcal
Protein15 g
Carbohydrates1037 g
Fiber0.1 g
Sugars429 g
Total Fat7.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium187 mg
Potassium6179 mg
Calcium851 mg
Iron48 mg
Magnesium42 mg
Phosphorus488 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1187 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.9 mcg
Choline11 mg
Caffeine0 mg
Water1166 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.
PERSIMMON PUDDING Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water. Strain through cloth or strainer. Add to the batter: 3 eups sifted flour 3 eggs, well beaten 1% cups sugar 2 cups sweet milk 1 grated sweet potato, % tsp. soda size of pint cup 1 level tspe salt 1 tbs. melted butter Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut in squares and serve with whip- ped cream and nuts. —Mrs. S. Halstead Tomlinson. upiie CAROLINA COOKERY FROM QUAKER KITCHENS PERSIMMON PUDDING % gal. persimmons, mash- 2 cups. brown sugar ed and strained 1 tsp. soda 1% pts. sweet milk 1 tsp. ginger 8 heaping cups sifted 1 tsp. cinnamon flour Pinch salt
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