Yield: 8 servings
|1½ cup||Sugar (short)|
|1 quart||Milk (short)|
|1 pint||Persimmon pulp|
|½ teaspoon||Baking powder|
Sift together flour, baking powder, salt.
Mix together pulp, sugar and soda. Add beaten eggs and milk. Add sifted dry ingredients.
Bake in a slow oven, 2½ hours.
This is the first of a collection of three Persimmon Pudding recipes from my Grandmother, Blanche Bohannon Lewin. Her recipe file is in the hand on my sister, Jane Mantel, who graciously shared them for the conference participants of ILink Cuisine, through your typist, Larry Bibich.
Submitted By LINDA FIELDS On 01-12-95