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Persimmon Cake

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Persimmon Cake (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
1/2 Cup sugar
1 egg
"butter of size of a walnut"
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

"Bake 40 minutes in a moderate oven.  For a soft pudding, leave out the eggs.  For a custard, leave out the flour and baking powder."


Persimmon Cake (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
1/2 Cup sugar
1 egg
"butter of size of a walnut"
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

"Bake 40 minutes in a moderate oven.  For a soft pudding, leave out the eggs.  For a custard, leave out the flour and baking powder."


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.