Persimmon Pudding - cooking recipe

Ingredients

1 qt. persimmon pulp
3 c. milk, warmed a little
3 eggs, beaten
2 c. sugar
2 c. self-rising flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. melted shortening
dash of salt

Preparation

Clean
the
persimmons\tand
combine
with milk, mixing well. To\tthe
milk-persimmon
mixture,
add
beaten eggs and sugar. Sift the flour together with the other dry ingredients and gradually
add
to the liquid; stir in melted shortening. Pour into a 13 x 9-inch greased pan.
Bake at 325\u00b0 for 1 hour. Cut into
squares
and\tserve with cream or hard sauce.
Very good served warm.