My Grandma, Vivian Mae Barnes Huneycutt, made a great persimmon pudding. She passed the recipe down to her daughter, Aunt Ruth. I found Grandma and Aunt Ruth's Persimmon Pudding recipe!

The word persimmon is derived from putchamin, pasiminan, or pessamin, from an Algonquin language of the easter United States, meaning "a dry fruit". Persimmons are generally light yellow-orange to dark red in color, and depending on the species. They are high in glucose, with a balanced proten profile, and possess various medicinal and chemical uses. There are generally two types of persimmon fruit; astringent and non-astringent. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before ripening. The astringency of tannins is removed by ripening by exposure to light over several days, or artificially with chemicals. The fruit, with a high tannin content, is astringent and bitter if immature. The tannin levels are reduced as the fruit matures. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft. The American persimmon is native to eastern North America. It is colloquially known as a "pawdad". It has a taste reminiscent of both plums and dates. Persimmons are eaten fresh or dried, raw or cooked. When eaten fresh the peel is usually cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The persimmon also figures prominently in American culinary tradition. It can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal. Persimmon Pudding is a dessert using fresh persimmons. Persimmons may be stored at room temperature (20°C) where they will continue to ripen.

Persimmon Pudding
2 cups Persimmon Pulp
3 beaten Eggs
1 ½ cups Milk
2 cups Flour
½ tsp Soda
½ tsp Cinnamon
½ tsp Nutmeg
1 tsp Salt
1 ½ cups Sugar
3 Tbsp melted Butter
Blend pulp and beaten eggs. Alternately add milk with the dry ingredients that have been mixed together. Stir in butter. Pour mixture into greased pan at about 2” deep. Bake 1 ¼ hours at 325 or until firm.
Source: My Grandma, Vivian Mae Barnes Huneycutt
1 comment:
I just discovered a great free online resource for searching archived USA based small town newspapers (news, photos, obituaries, etc) via the website of archiving company Small Town Paper’s website. It’s definitely worth checking out!
http://www.smalltownpapers.com/index.php
Post a Comment