Persimmon Pudding

Ingredients

• 2 teacups of sugar
• 1/2 gal. sweet milk
• 1 large sweet potato
• 2 eggs
• 1 level tsp. of soda
• 1 level tsp. salt
• Flour

Method

1. 1

   Mix persimmons and milk together and run through colander.

2. 2

   Add potato grated, eggs well beaten, sugar, butter, soda, salt and flour to make a batter not quite as thick as cake batter.

3. 3

   Pour in a well greased biscuit pan.

4. 4

   Bake one hour in moderately hot oven, or until it has brown crust on top and the juice in it boils up clear like water around the edges of pan.

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 % gallon good ripe per- 2 teacups of sugar simmons Butter size of egg % gal. sweet milk 1 level tsp. of soda 1 large sweet potato 1 level tsp. salt 2 eggs Flour

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