Persimmon Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 egg
1 c. Milk
Several slices of stale bread
Vanilla or almond extract to taste
1/2 c. Sugar
2 c. Dead-ripe persimmons
1 egg, separated
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Directions: |
Directions:Make a bread pudding in the usual way: beat the egg ( plus the yolk of the egg white) into the milk. Break the stale bread in coarse pieces into this. Flavor wit
H a little vanilla or almond, if desired. Add the sugar. Butter a casserole and put 1/2 of the pudding mixture into it. Wash the persimmons and ( with two forks on a plate) separate the fruit from the skin and seeds. Fry to get all the skin out. It will have a slightly bitter taste. Spread the pulp onto the layer of bread pudding. Put the remaining pudding on top. Bake 30 minutes at 325 degrees. Make a meringue of of one egg white., spreading on the pudding and bake in the oven untill it it is golden brown. You may also put strawberry jam on top of the pudding, but it might interfere with the persimmon taste. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:An hour |
Personal
Notes: |
Personal
Notes: This old-fashioned recipe is included as a tribute to Mrs.Victor Itturalde ( who wishes you ben provecho when you eat it and also urges you to plant the ends of the persimmons!), She was well along in years in the 1970s when my now-deceased dear friend Lynn Kelley and I knew her. She was an extraordinary, needlepoint artist, plants woman,and cook and a genuine pleasure to learn from!
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