Persimmon Pudding Ii Recipe


Ingredients

1 1/2 qt persimmons
2 eggs
3/4 cup sugar
1 pt sweet milk
1/2 cup butter
1 tbsp ground cinnamon
1 tsp nutmeg
2 1/2 cup flour (more or less)


Directions

Wash Persimmons, and mash. Rub through a sieve. (Larry note: I
recommend using a "Foley Foodmill") ADD well beaten eggs, sugar,
sweet milk, and the butter, which has been cut into small pieces,
and the spices. Add enough flour to make a stiff batter. Bake in a
moderately hot oven. Serve with whipped cream.


Servings: 8 servings

 

 

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Categories: Dessert


The History of Recipes

We are able to read the history of `recipes` way back into distant history, in fact as far into history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.

As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like bay, rue and dill.

During the next few centuries, the upper-class families of Wesstern Europe strove to serve up the best banquets, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes to help cooks of their time.

By the advent of the 20th century, cookery publications were greatly in demand due to better eduction, more leisure time and having more money.

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We hope you enjoy this Persimmon Pudding Ii recipe.

 


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