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MSGID: 35516.fidonet_cooking@1:105/500 2dd9485b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persimmon Pudding With Lemon Sauce
 Categories: Puddings
      Yield: 1 Batch
 
MMMMM--------------------------PUDDING-------------------------------
      1 c  Persimmon pulp
      1 c  Sugar
      1 c  Flour
      1 ts Soda
      1 ts Cinnamon
      1 tb Butter
    1/2 ts Salt
      1 c  Raisins or chopped dates
      1 c  Nuts

MMMMM------------------------LEMON SAUCE-----------------------------
      2 c  Water
      1 c  Sugar
      2 tb Corn starch
    1/8 ts Salt
      1    Lemon;
           - juice & grated zest of
      1    Egg
      1 tb Butter
 
  Pudding:
  
  Beat all together, pour into two small covered casserole dishes. Mom
  used 1 lb coffee cans. Place casserole dishes in large pan of water
  with 1-1/2" water in the bottom. Steam in oven at 350?F for
  approximately 1-1/4 hours. Test for doneness by inserting silver
  knife in middle; when it comes out clean, it is done. Cool, slice,
  and serve with lemon sauce. May be prepared ahead and frozen.
  
  Lemon Sauce:
  
  Boil sugar & water, add salt & corn starch. Cook 2 to 3 minutes. Beat
  egg yolk with lemon zest and juice. Gradually stir into sugar
  mixture, add butter. Beat egg white until frothy, but not stiff. Beat
  in 3 tb sugar. Fold into sauce. Store in covered container in
  refrigerator. Will keep for approximately 1 week.
  
  Recipe FROM: Mom's recipe box
  
  Posted by: Joann Pierce
 
MMMMM
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