Persimmon Pudding\n2 cups persimmon pulp\n3 eggs\n1 1/4 cups brown sugar\n1 1/4 cups flour\n1 teaspoons baking soda\n1/2 teaspoons salt\n1/2 cup melted butter\n2 1/2 cups light cream\n2 teaspoons cinnamon\n1 teaspoon ginger\n1/2 teaspoon nutmeg\n1/2 cup raisins\n1/2 cup chopped nuts\nMix ingredients in order given. Pour into well-greased pudding mold or can\nlightly sprinkled with sugar. Mold or can should be no more than 2/3 full and\nshould have tightly fitted lid. Steam in pressure cooker or on trivet in a\nheavy covered kettle filled with one inch of boiling water. Steam for two\nhours. Serve with cream or hard sauce.
Spicy Persimmon Bread\n3 cups flour\n1 teaspoon salt\n2 teaspoons baking powder\n2 teaspoons baking soda\n1 teaspoon cinnamon\n1 teaspoon nutmeg\n1 teaspoon cloves\n2 cups sugar\n2 eggs\n2 cups persimmon pulp\n1 1/2 cups vegetable oil\n1/2 cup chopped nuts\n1/2 cup raisins\nSift ingredients into bowl. Beat eggs, add to pulp, then add liquids. Mix dry\ningredients into pulp mixture. Add raisins and nuts. Pour batter into two well-\ngreased loaf pans. Bake one hour at 350 degrees.
Persimmon Cookies\n1 cup raisins\n1 cup nuts\n2 cups flour\n1/2 teaspoon salt\n1/2 teaspoon cinnamon\n1/2 teaspoon cloves\n1/2 teaspoon nutmeg\n1 teaspoon baking soda\n1 cup pulp\n1 stick butter\n1 cup sugar\n1 egg, beaten\nChop nuts and raisins and mix with flour, salt and spices. Dissolve soda into\npulp. Cream butter and sugar and beat in egg, then pulp. Stir in flour mixture.\nDrop by spoonfuls onto greased cookie sheet. Bake approximately 15 minutes at\n350 degrees.
Persimmon Pie\n1 envelope unflavored gelatin\n1/4 cup cold water\n3 eggs, separated\n1 cup sugar\n1 1/4 cup persimmon pulp\n1/2 cup milk\n1/2 teaspoon salt\n3/4 teaspoon cinnamon\n3/4 teaspoon nutmeg\n1/2 teaspoon ginger\n1/2 cup heavy cream\nSoften gelatin in cold water. Combine egg yolks and 1/2 cup sugar in saucepan.\nBeat until thick. Add persimmon, milk, salt and spices. Cook over medium heat,\nstirring constantly until slightly thick. Remove from heat. Add softened\ngelatin; stir until dissolved. Chill until mixture begins to thicken.\nBeat egg whites until foamy. Gradually add 1/2 cup sugar and beat until stiff\npeaks form. Beat cream until stiff. Fold cream mixture into gelatin mixture,\nthen fold in egg whites. Spoon into baked pastry shell. Chill until firm, at\nleast 4 hours. Garnish with whipped cream.
All recipes from Old-Fashioned Persimmon Recipes, Bear Wallow Books, Nashville,\nInd.
