Ingredients
1 cup persimmon pulp
1 cup sugar
1 cup flour
1 tsp soda
1 tsp cinnamon
1 tbsp butter
1/2 tsp salt
1 cup raisins or chopped dates
1 cup nuts lemon sauce
2 cup water
1 cup sugar
2 tbsp corn starch
1/8 tsp salt
1 lemon, grated rind and juice
1 egg
1 tbsp butter
Directions
Beat all together, pour into covered two small covered casseroles
(mom used to use 1 lb. coffee cans). Place casseroles in large pan of
water with 1 1/2" of water in the bottom. Steam in oven at 350
degrees for approx. 1 1/2 hours. Test for doneness by inserting
silver knife in middle, when it comes out clean, it is done. Cool,
slice and serve with lemon sauce. May be prepared ahead and frozen.
LEMON SAUCE
Boil sugar and water, add salt and corn starch. Cook 2-3 minutes.
Beat egg yolk with lemon rind and juice. Gradually stir into sugar
mixture, add butter.
Beat egg white until frothy, but not stiff. Beat in 3 Tbl. sugar.
Fold into sauce.
Store in covered container in refrigerator. Will keep for approx. 1
Recipe continuation is missing Submitted By COOK4U@VIVANET.COM
On TUE, 5 DEC 1995
133859 GMT
Servings: 1 servings
Persimmon Pudding With Lemon Sauce Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Sauce
The History of Recipes
We are able to follow the history of meal recipes back into the distant past, in truth as far as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and dill. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as basil and coriander. These new culinary innovations created an increase in books on cookery, the majority of which are kept safe in private cookery archives. By the advent of the twentieth century, recipe publications were highly popular mostly as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Persimmon Pudding With Lemon Sauce recipe.
