1 1/2 cup sifted flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
1 1/4 cup sugar
1 1/2 cup sieved persimmon pulp
1/4 cup butter or margarine, melted
3/4 cup milk
1 cup raisins
1/2 cup chopped almonds
1 bottled hard sauce or whipped crea, m
A Recipe for
Almond Persimmon Pudding
Food Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This Recipe for Almond Persimmon Pudding is one of thousands in the Recipes-to-go Dessert Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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Never eat more than you can lift. |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This is a recipe for Almond Persimmon Pudding from the recipe cookbook of Recipes-to-go (Dessert)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Food Tip |
Resift flour with soda, salt and cinnamon. Beat eggs until light.
Beat in sugar. Stir in persimmon pulp and melted butter. Add flour
mixture alternately with milk and beat until smooth. Fold in raisins
and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and
set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done.
Serve warm with hard sauce or cold with whipped cream.
Serves: 8
Almond Persimmon Pudding Recipe brought to you by Recipes To-Go