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Persimmon Crumpets

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Persimmon Crumpets (click here for recipe with metric measurements)

This recipe, was offered by W.F. Fletcher (1915) in "The Native Persimmon".  As is the case with many recipes of this vintage, it is pretty short on detail.  

To make the Persimmon Crumpets, you'll need the recipe he gives for Persimmon Bread.  It is repeated below:

Persimmon Bread Ingredients:


1 Cup persimmon pulp
1 Cup water
1/2 teaspoon baking soda
yeast
shortening
flour to make a stiff dough

"Set to rise, mold, and bake like other bread."   Those are the ingredients and directions in their entirety.

Persimmon Crumpet Addition:

one egg
milk

For crumpets, Fletcher adds,
"Take one pint of the sponge of persimmon bread which has been set over night, add one egg and enough milk to make a thin batter, set to rise for one hour, then bake on a hot griddle like griddlecakes.  Serve hot with butter or sirup [syrup]."


Persimmon Bread (metric measurements)

This recipe, was offered by W.F. Fletcher (1915) in "The Native Persimmon".  As is the case with many recipes of this vintage, it is pretty short on detail.  

To make the Persimmon Crumpets, you'll need the recipe he gives for Persimmon Bread.  It is repeated below:


Persimmon Bread Ingredients:

240 ml persimmon pulp
240 ml water
2.5 ml baking soda
yeast
shortening
flour to make a stiff dough

"Set to rise, mold, and bake like other bread."  
Those are the ingredients and directions in their entirety.  

Persimmon Crumpet Addition:

one egg
milk

For crumpets, Fletcher adds,
"Take one pint [480 ml] of the sponge of persimmon bread which has been set over night, add one egg and enough milk to make a thin batter, set to rise for one hour, then bake on a hot griddle like griddlecakes.  Serve hot with butter or sirup [syrup]."


Bibliography:

Fletcher, W. F.  1915.  The Native Persimmon.  Farmer's Bulletin 685.  United States Department of Agriculture.  Government Printing Office, Washinton, D.C.  25 pp.