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Persimmon Bread #001

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Persimmon Bread #001 (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 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.  Please let me know if you try this and let me know how it turned out  

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.  

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.  Please let me know if you try this and let me know how it turned out  

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.