Persimmon-Nut Pudding Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Interest Group

Ingredients

 Eggs3 , beaten
 Persimmon pulp2 Cup (32 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Cinnamon1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Salt1 Teaspoon
 Baking soda1 1⁄2 Teaspoon
 Sifted flour2 Cup (32 tbs)
 Milk1 3⁄4 Cup (28 tbs)
 Melted butter3 Tablespoon
 Nuts1 Cup (16 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 4069 Calories from Fat 1322

% Daily Value*

Total Fat 145 g223.3%

Saturated Fat 49 g245.2%

Trans Fat 0 g

Cholesterol 770.7 mg

Sodium 4884.2 mg203.5%

Total Carbohydrates 631 g210.2%

Dietary Fiber 36.1 g144.4%

Sugars 388.4 g

Protein 91 g183%

Vitamin A 201.6% Vitamin C 60.3%

Calcium 85.1% Iron 86.2%

*Based on a 2000 Calorie diet

Directions

Combine eggs and pulp; beat well.
Add sugar and spices; beat until blended.
Combine dry ingredients.
Stir into persimmon mixture with milk and butter; mix thoroughly.
Blend in nuts.
Pour into greased loaf pan.
Bake at 320 decrees for 1 hour and 15 minutes or until set.
Serve with whipped cream.
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