Carter family Persimmon Pudding
 
 
1 cup    persimmon pulp  
1 cup    flour (self-rising)  
1 cup    sugar  
1   egg  
1 cup    milk  
1 1/2   sticks butter  
 
Servings: 1
 
 Recipe Source

Source: Paula ARG Kernachan
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.