| 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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