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"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 is from Family Recipes, 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:  
heaping tbsp. of margarine
heaping tbsp. of Crisco
2 cups sugar
2 eggs
1 c. milk
1 c. self-rising flour
2 or more c. persimmon pulp
Directions:
Directions:
Preheat oven to 325°. Put margarine and Crisco in 9 x 13” baking dish (or Grandma’s brownie pan) and melt in oven while it preheats. Beat eggs and sugar. Add persimmon pulp, milk, flour, and melted butter/Crisco. Bake approximately one hour or until set.

 

 

 

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