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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Persimmon Pudding Recipe

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This recipe for Persimmon Pudding is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups persimmons
1 egg
1 cup sugar
1/2 cup butter or lard
2 T baking powder
1 T cinnamon
2 cups sweet milk*
2 1/2 cups flour
Directions:
Directions:
Beat egg, add sugar and, shortening than cream mixture. Stir in persimmons, add flour mixture and milk, little at a time.
Bake in greased pan 40 minutes.
Personal Notes:
Personal Notes:
Persimmons are a Fall fruit and are usually available October to December. Sometimes canned persimmons can be obtained out of season.
*2 cups sweet milk would be 2 cups of whole milk.

Kathleen Elizabeth Lloyd Shong's- Mother's recipe.

 

 

 

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