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8 servings
suggest servings
| 1 | cup | sugar | |
| 1/2 | cup | butter | |
| 1 | cup | flour, all-purpose | |
| 1/4 | teaspoon | salt | |
| 1 | teaspoon | cinnamon, ground | |
| 1/4 | teaspoon | nutmeg | |
| 1 | cup | persimmon pulp | |
| 2 | teaspoons | baking soda | |
| 2 | teaspoons | water | warm |
| 3 | tablespoons | brandy | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 1 | cup | raisins, seedless | |
| 1/2 | cup | walnuts | chopped |
Stir together sugar and melted butter.
Re-sift flour with salt, cinnamon, and nutmeg and add to butter mixture.
Add persimmon pulp, baking soda dissolved in warm water, brandy, and vanilla.
Add eggs, mixing lightly but thoroughly.
Add raisins and nuts, stirring just until mixed.
Turn into buttered 6 cup heat-proof mold.
Cover and place on wire rack in kettle.
Pour in enough boiling water to reach halfway up side of mold.
Cover kettle and simmer 2-1/2 to 3 hours.
Let stand a few minutes.
Unmold onto serving dish.
Pour 1/4 c warmed brandy over pudding and flame.
Serve with whipped cream.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 312mg | 13% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 2.0g | 7% |
| Sugars 36.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 8% | Vitamin C | 4% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Sage was a sacred ceremonial herb of the Romans and was associated with immortality. It was believed to increase mental acuity. Charlemagne had it grown in his royal gardens. ...
This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.
NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.