"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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

Rene Fite
Added: Thursday, January 27, 2011


3 lg. persimmons
1 egg, well beaten
1 c. flour
2 t. soda
1/2 t. cinnamon
1 c. milk
1 c. chopped nuts
1 c. sugar
2 T. oil
1 t. salt
1 t. vanilla
1/2 t. nutmeg
1/2 c. raisins

Peel and remove fiber from the persimmons. Stir soda into the persimmon pulp. Combine all ingredients and bake in covered pan at 350 degrees for 1 hour. Serve with lemon or vanilla sauce.




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