| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Puddings |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Persimmon Pulp; * See Note |
| 3 |
|
Eggs; Beaten |
| 1 3/4 |
c |
Milk |
| 2 |
c |
All-Purpose Flour; Sifted |
| 1/2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Ground Coriander |
| 3 |
tb |
Melted Butter |
|
|
Heavy Cream; Whipped |
INSTRUCTIONS
* use fresh or frozen persimmon pulp that has been mashed and sieved.
1--mix persimmon pulp, eggs and milk. 2--sift together flour, baking soda,
salt, sugar and coriander. 3--pour persimmon mixture into dry mixture; add
butter and stir briefly. 4--pour into a greased 13x9x2 inch baking pan.
Bake at 325 degrees for about one hour. Serve warm or cold with whipped
cream. Makes about 12 servings. Jo Merrill
Recipe by: Jo Merrill
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997
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