Great Great Grandma'S Persimmon Pudding

1. 1

   2 quarts of milk poured over 1 quart of persimmons. (Remove seeds by running through a colander).

2. 2

   Add 1 quart flour and 1+1/2 pints sugar, (mix together so flour won't lump), to the pulp and milk mixture.

3. 3

   Mix together well: 1 teaspoon soda, 3 whole eggs (beaten), and chunk of butter (size of an egg).

4. 4

   Mix and pour into a large crock or roaster and bake in a moderate oven '(350*F)', for 3 hours. Stir 'while baking' a couple of times.

5. 5

   Serve with whipping cream.

6. 6

   I had to add 'baking' to the ingredient soda as the Zaar program wouldn't accept just soda and '+' for 1+1/2 pints sugar as it looked like eleven halves in the directions.

7. 7

   My mother added the 'mix together so flour won't lump' as the original recipe has the flour at the bottom of the recipe and doesn't tell how or when to add it. She also added the '350 degrees' and 'while baking' as the original recipe didn't have this information. She also had: chunk of butter the size of a walnut (or egg). As for the persimmons, I'm just guessing, she cut out the stem and skinned them before she put them through the colander to seed them?.

8. 8

   I suppose you would want to preheat the oven too, as I believe this was originally made in a wood stove oven?.

9. 9

   Not listed here is cinnamon and nutmeg as other recipes on Zaar have in them but I'm sure it would help this recipe. Maybe a poor farmer's wife didn't have these spices in 1850 Indiana?

* Per serving · 4 servings · Values may vary.