"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Olive Beavers Jordan
Added: Thursday, November 8, 2007


1 quart strained persimmons
2 medium sweet potatoes grated (uncooked)
2-3 eggs
1/2 cup cornmeal
1 TBS. cocoa
1 1/2 cups milk
2/3 cup crisco and butter mixed
1 cup buttermilk
2 tsp. baking powder
1 tsp. soda(stir into buttermilk)
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. lemon extract
1 tsp. vanilla extract
1 cup brown sugar
1 sup white sugar
3 cups flour
1/2 box raisins
1/2 tsp. salt

Mix together and bake at 350 degrees for 45 mins or until done.

Personal Notes:
Personal Notes:
This came from my Grandmother Smith who was reported to be a great cook!
Don't ask me where to get persimmons.




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