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
Persimmon Pudding Ii Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We can track the history of written recipes far back into the distant past, at least as far into history as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient recipes were just simple hieroglyphic recipes for preparing meals.
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We hope you enjoy this Persimmon Pudding Ii recipe.
