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Recipe Name: Almond Persimmon Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 1/2 Cup(s) Sifted flour
1 1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground cinnamon
2 Eggs
1 1/4 Cup(s) Sugar
1 1/2 Cup(s) Sieved persimmon pulp
1/4 Cup(s) Butter or margarine, melted
3/4 Cup(s) Milk
1 Cup(s) Raisins
1/2 Cup(s) Chopped almonds
Bottled hard sauce, =OR=-
Whipped cream
Directions:
Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat
in sugar. Stir in persimmon pulp and melted butter. Add flour mixture
alternately with milk and beat until smooth. Fold in raisins and
almonds. Pour batter into well-greased 9- x 5-inch loaf pan and set in
pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve
warm with hard sauce or cold with whipped cream. (C) 1992 The Los
Angeles Times Posted to MC-Recipe Digest V1 #867 by Nancy Berry
<nlberry@prodigy.net> on Oct 26, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 401
Calories From Fat: 106
Total Fat: 12.3g
Cholesterol: 63.9mg
Sodium: 414mg
Potassium: 293.9mg
Carbohydrates: 68.7g
Fiber: 2.4g
Sugar: 45.1g
Protein: 7.3g


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