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Recipe Name: Persimmon Pudding #4 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Egg
3/4 Stick butter
1 Cup(s) Sugar
1 Cup(s) Persimmon pulp
1 1/2 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Cinnamon
1 Cup(s) Milk
Directions:
From: lewis@GDEsystems.COM (Robine J. Lewis) (collection) Date: 2 Sep
1994 08:59:25 -0700 From
<@uga.cc.uga.edu:HORTLAB@TIFTON.CPES.PEACHNET.EDU>. Here are some
persimmon recipes from Dr. Evert, who is conducting research here at
the Coastal Plain Experiment Station on persimmons. Cream butter and
blend well. Add dry ingr and milk. Stir in persimmon pulp. Pour into
greased pan (9x13) bake 1 hour at 325 degrees. REC.FOOD.RECIPES
ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 228
Total Fat: 25.9g
Cholesterol: 112.4mg
Sodium: 172.9mg
Potassium: 163.6mg
Carbohydrates: 89.6g
Fiber: 1.6g
Sugar: 53.2g
Protein: 8.7g


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