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Recipe Name: Persimmon Pudding #5 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Pureed persimmons, skinned
2 Teaspoon(s) Baking soda
1/2 Cup(s) Butter, room temperature
1 1/2 Cup(s) Sugar
2 Eggs
1 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Rum
1 Cup(s) All-Purpose Flour
1 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Salt
1 Cup(s) Chopped walnuts or pecans
1 Cup(s) Raisins
Directions:
From: lewis@GDEsystems.COM (Robine J. Lewis) (collection)Date: 2 Sep
1994 08:59:25 -0700From kdeck@epaus.island.net (Karen Deck), Thu Sep 1
14:27:52 1994FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding
mold withenough water to come halfway up sides of mold. Place kettle
over mediumheat and let water come to boil while you prepare pudding
batter. Moldmust have lid or be snugly covered with foil while steaming
(coffee canwith plastic lid will work). Place rack or Mason jar ring on
bottom ofkettle so that water can circulate under mold while steaming.
Grease themold. In small bowl, combine persimmon puree and baking soda.
Set asidewhile mixing other ingredients (persimmon mixture will become
quitestiff). In mixing bowl, cream butter and sugar. Add eggs, lemon
juiceand rum and beat well. Add flour, cinnamon and salt and stir to
blend.Add persimmon mixture and beat until well mixed. Stir in nuts
andraisins. Spoon batter into mold, cover tightly and steam 2 hours.
Removemold from kettle and set aside 5 minutes. Turn onto rack to
coolcompletely or to cool just a little and serve warm.MICHAEL ROBERTS
- PRODIGY GUEST CHEFS COOKBOOKREC.FOOD.RECIPES ARCHIVES/FRUITFrom
rec.food.cooking archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 518
Calories From Fat: 152
Total Fat: 17.3g
Cholesterol: 102.7mg
Sodium: 643.1mg
Potassium: 261.4mg
Carbohydrates: 88.3g
Fiber: 1.8g
Sugar: 66.4g
Protein: 5.3g


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