Sift together flour, salt, baking soda, and sugar. Add Persimmon Pulp to the flour mixture along with remaining ingredients. Mix well. Turn batter into a well-greased lightly floured baking dish (8x8x2 inches). Bake in preheated moderate oven (350) for 50 minutes, or until pudding is done. Serve warm with whipped cream, hard sauce, or lemon sauce. Makes 6 servings. Persimmon Pulp: Choose only ripe fruit with a transparent skin. Only ripe fruit is sweet; unripe persimmons have an acid taste and pucker the mouth. Peel and strain pulp. Or mash, removing seeds. If the pulp is not used immediately, stir 1 tablespoon fresh lemon juice into each 2 cups pulp, to prevent discoloration. Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 15:46:56 -0400 From: "Raymond F. Falcon"
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|Serving Size: 1 Serving (1199g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 877 (26%)|
|Amt Per Serving||% DV|
|Total Fat 97.4g||130 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 2169.2mg||667 %|
|Sodium 2958.9mg||102 %|
|Potassium 987.2mg||26 %|
|Total Carbohydrate 552g||162 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 547.6g|
|Protein 78.1g||112 %|
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Calories per serving: 3340
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