Try this Persimmon, Date and Nut Pudding recipe, or contribute your own.
Suggest a better descriptionSift flour with sugar, soda, baking powder, and salt. Stir in the breadcrumbs. Combine the melted butter with milk and vanilla; add to dry ingredients, and mix untl blended. Stir in the persimmon pulp, dates, and nuts. Pour into greased 13x9x2" pan. Bake at 350 degrees about 1 hour. Serve with lemon sauce, whipped cream, or ice cream. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 869 | ||
Calories from Fat: 47 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12mg | 4 % | |
Sodium 486.4mg | 17 % | |
Potassium 249.8mg | 7 % | |
Total Carbohydrate 205.8g | 61 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 204.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 869
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