Persimmon Pudding - cooking recipe

Ingredients

1 qt. persimmon pulp
2 c. milk
2 eggs, beaten
1 1/2 c. flour
3/4 c. sugar
2 medium raw sweet potatoes, grated
1/4 c. melted margarine

Preparation

Grate sweet potatoes into milk to prevent darkening.
Mix all ingredients and place in 9 x 9 x 2-inch pan.
Bake at 350\u00b0 for 1 hour.