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Persimmon Griddlecakes

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Persimmon Griddlecakes  (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.  

Ingredients:


1 Cup persimmon pulp
1 egg
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
milk to make a thin batter

"Bake and serve as above" - referring to crumpets in which he said to serve hot with butter or syrup.


Persimmon Griddlecakes  (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.  

Ingredients:

240 ml persimmon pulp
1 egg
120 g flour
5 ml baking powder
2.5 ml baking soda
milk to make a thin batter

"Bake and serve as above" - referring to crumpets in which he said to serve hot with butter or 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.