Persimmon Pudding
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INGREDIENTS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (379g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 872 | ||
| Calories from Fat: 226 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.2g | 34 % | |
| Saturated Fat 13.5g | 67 % | |
| Monounsaturated Fat 7.2g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 320.9mg | 99 % | |
| Sodium 268.2mg | 9 % | |
| Potassium 898.1mg | 24 % | |
| Total Carbohydrate 155.5g | 46 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 155g | ||
| Protein 15.4g | 22 % | |
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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. |
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Calories per serving: 872
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