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Euell Gibbons' Persimmon "Molasses"

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Euell Gibbons' Persimmon "Molasses" (click here for recipe with metric measurements)

This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus".  His recipe for "molasses" basically follows his Persimmon Beer recipe, but with a slight modification in the instructions shown below.  This recipe is used by permission.

Ingredients:

10 pounds of wheat bran
1 gallon of pulp from very ripe persimmons

Bake this mixture like pones of cornbread until it is brown and firm.  Break the pones into small pieces and put through a food chopper using a coarse plate.  Dump the ground mixture into a 5 gallon crock and fill the crock not quite full of boiling water.  

To make the "molasses", let this stand for 12 hours or slightly more.  At this point, drain off the liquid and boil it down to the desired consistency.  "It tastes somewhat like cane molasses, slighly improved by the persimmon flavor which comes through.


Persimmon "Molasses" (metric measurements)

Ingredients:

4.54 Kg of wheat bran
4 L of pulp from very ripe persimmons

Bake this mixture like pones of cornbread until it is brown and firm.  Break the pones into small pieces and put through a food chopper using a coarse plate.  Dump the ground mixture into a 18.93 L crock and fill the crock not quite full of boiling water.  


To make the "molasses", let this stand for 12 hours or slightly more.  At this point, drain off the liquid and boil it down to the desired consistency.  "It tastes somewhat like cane molasses, slighly improved by the persimmon flavor which comes through.


Bibliography:

Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.