Persimmon Pudding II

Name: Persimmon Pudding II
Ingredients: 1 pint strained persimmons; 2 medium size sweet potatoes (mashed); 2 cups flour; 4 eggs; 3 cups sugar; 1 pint buttermilk; Butter, size of an egg; 1 teaspoon soda; Spices: cloves, nutmeg, cinnamon

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

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