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An American Family History

 

from Aunt Pit's Recipe Box

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Persimmon Pudding

 
 

 

 
 

1 1/4 c. flour
1 tsp soda
1/4 tsp. salt
2 cup persimmon pulp
3/4 c. sugar
1 tbsp. butter
1 c. milk
1/2 c. chopped nuts
1 tsp. vanilla

Sift together flour, soda & salt.

In mixing bowl, combine persimmon, sugar & butter.

Add flour mixture and milk alternately to batter, beating until smooth.

Stir in chopped nuts & vanilla.

Pour into lightly greased & floured pan.

Set into larger pan containing hot water.

Bake in a moderately slow oven (325°) 1 hour.

Serve with cream.

(I usually just put it in a casserole with lid & bake.)

 

 

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Colonial Maryland
Colonial New England
Colonial Virginia & West Virginia
Quakers & Mennonites
New Jersey Baptists
 
German Lutherans
Watauga Settlement
Pennsylvania Pioneers
Midwest Pioneers
Californians
Jewish Immigrants

©Roberta Tuller 2020
tuller.roberta@gmail.com
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