Persimmon Pudding Ii Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 quart: Persimmons,
2: Eggs,
3/4 cup: Sugar,
1 pint: Sweet milk,
1/2 cup: Butter,
1 tbsp: Ground cinnamon,
1 tsp: Nutmeg,
2 1/2 cup: Flour, more or less
Directions:
Wash Persimmons, and mash. Rub through a sieve. (Larry note: I
recommend using a "Foley Foodmill") ADD well beaten eggs, sugar,
sweet milk, and the butter, which has been cut into small pieces,
and the spices. Add enough flour to make a stiff batter. Bake in a
moderately hot oven. Serve with whipped cream.
Source from luhu.jp
recommend using a "Foley Foodmill") ADD well beaten eggs, sugar,
sweet milk, and the butter, which has been cut into small pieces,
and the spices. Add enough flour to make a stiff batter. Bake in a
moderately hot oven. Serve with whipped cream.
Source from luhu.jp