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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Persimmon Spice Pudding Recipe

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This recipe for Persimmon Spice Pudding, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Briana Gregory


1 cup enriched flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup sugar
1 cup persimmon pulp
1 egg, beaten
1 cup milk
1 1/2 tablespoons butter, melted

Preheat oven to 350 degrees. Sift together flour, baking soda, salt, spices, and sugar. Mix persimmon pulp with egg, milk and butter. Add to dry ingredients. Mix thoroughly. Add dates or nuts, if desired. Blend thoroughly.

Pour into a well-oiled pan, about two inches deep. Bake at at 350 degrees for one hour.




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