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Persimmon Pudding Iidesserts, fruits, puddings 1 1/2 quart persimmons 2 eggs 3/4 cup sugar 1 pint sweet milk 1/2 cup butter 1 tablespoon ground cinnamon 1 teaspoon nutmeg 2 1/2 cup flour (more or less) 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.
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