Persimmon Pudding I
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
4606Calories
79 gProtein
1031 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories4606 kcal
Protein79 g
Carbohydrates1031 g
Fiber0 g
Sugars514 g
Total Fat125 g
Saturated Fat11 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1023 mg
Sodium570 mg
Potassium3237 mg
Calcium666 mg
Iron42 mg
Magnesium152 mg
Phosphorus1205 mg
Zinc6.3 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D7.2 mcg
Vitamin C445 mg
Vitamin A435 mcg
Vitamin E2.3 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B122.9 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)3 mg
Niacin (B3)26 mg
Folate708 mcg
Choline624 mg
Caffeine0 mg
Water857 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 33. The excerpt below is the record exactly as published.
PERSIMMON PUDDING I 4 eggs 3 cups flour sifted 2V2 cups sugar 1 cup buttermilk with 1 tsp. y± It), butter (melted) soda Beat eggs, add sugar, milk, flour and butter. Mix these ingre- dients well. Add 3 cups Persimmon pulp. Mrs. J. A. Cooke PERSIMMON PUDDING II 1 pint strained persimmons 2 medium size sweet potatoes — 2 cups flour (mashed) 4 eggs 3 cups sugar 1 pint buttermilk Butter, size of an egg Spices: cloves, nutmeg, cinnamon 1 teaspoon soda Cook very slow for two hours. Watch carefully as it is very easy to burn. Serve with whip-cream covered with cocoanut. Mn. L. D. Perkins 60 BUTTERMILK PUDDING 3 tbs shortening 1 cup seeded raisins iy2 tsp ground nutmeg 1 tsp soda
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