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Persimmon Pudding (#002)

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Persimmon Pudding (#002) (click here for recipe with metric measurements)

This recipe, was offered by Minn-Ell Mandeville (1940) in "Random Recipes".  It was also later reprinted in Kentucky Heritage Recipes in 1976.  

Ingredients:


1 Cup persimmon pulp (1/2 pint)
1 Cup sugar
1/2 Cup buttermilk
1 Cup cream
butter - piece the size of an egg
1 egg
grated rind of 1/4 an orange
juice of one whole orange
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
2/3 Cup flour

Bake in a shallow pan in moderate oven 40 minutes.  Serve hot or cold with whipped cream.


Persimmon Pudding (#002) (metric measurements)

This recipe, was offered by Minn-Ell Mandeville (1940) in "Random Recipes".  It was also later reprinted in Kentucky Heritage Recipes in 1976.  

Ingredients:

240 ml persimmon pulp
200 g sugar
120 ml buttermilk
240 ml cream
butter - piece the size of an egg
1 egg
grated rind of 1/4 an orange
juice of one whole orange
5 ml baking powder
5 ml baking soda
pinch of salt
80 g flour

Bake in a shallow pan in moderate oven 40 minutes.  Serve hot or cold with whipped cream.



Bibliography:

Historic Homes Foundation.
 1976.  Kentucky Heritage Recipes.  
Historic Homes Foundation (Farmington & Locust Grove), Louisville, Kentucky.  96 pp. (NOTE: book was reprinted 1977, 1978, 1980, 1988.)  This work contains this recipe and references the original work below.

Mandeville, Minn-Ell.  1940.  Random Recipes.  John P. Morton & Co, Louisville, 100 pp.