| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Seedless raisins |
| 1/2 |
c |
Chopped nuts |
| 1 |
c |
Fresh persimmon pulp |
| 1/3 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
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.
Mix and sift flour, salt cinnamon and sugar, stir in raisins, and nuts.
Combine remaining ingr. and stir into flour mixture. Turn into greased
mold, filling it about 2/3 full. Cover tightly and steam 1 hour. (or turn
into greased loaf pan and bake 50 minutes at 325 degrees). Serve with hard
sauce flavored with brandy. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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