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Persimmon Taffy

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Persimmon Taffy (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:

2 Cups sirup [syrup] from Preserved Whole Persimmons.
1 Cup sugar

Cook the syrup and sugar together until it forms a hard ball in water.  Pour on a buttered platter and pull.  Cut in sticks and squares.

Persimmon Ice Cream (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:

480 ml 
sirup [syrup] from Preserved Whole Persimmons.
200 g sugar

Cook the syrup and sugar together until it forms a hard ball in water.  Pour on a buttered platter and pull.  Cut in sticks and squares.


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.