| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits, Puddings | 8 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Persimmons |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 1 | pt | Sweet milk |
| 1/2 | c | Butter |
| 1 | tb | Ground cinnamon |
| 1 | ts | Nutmeg |
| 2 1/2 | c | Flour (more or less) |
INSTRUCTIONS
Wash Persimmons, and mash. Rub through a sieve. (Larry note: I recommend using a "Foley Foodmill") ADD well beaten eggs, sugar, sweet milk, and the butter, which has been cut into small pieces, and the spices. Add enough flour to make a stiff batter. Bake in a moderately hot oven. Serve with whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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