Indiana Persimmon Dessert Recipe
Ingredients
| Persimmon pulp | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Cloves | 1⁄2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Sugar | 2 1⁄2 Cup (40 tbs) |
Nutrition Facts
Serving size
Calories 369 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 68.7 mg22.9%
Sodium 64.6 mg2.7%
Total Carbohydrates 66 g22%
Dietary Fiber 1.6 g6.3%
Sugars 54.4 g
Protein 4 g7.1%
Vitamin A 14.9% Vitamin C 3.1%
Calcium 8.1% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
Mix thoroughly; pour into well-oiled loaf pan.
Bake at 375 degrees for 20 minutes.
Mix remaining sugar and 112 cup water thoroughly; pour over pud- ding.
Bake for 10 minutes longer.
Chef
