C. T. Suddeth

Persimmon pudding: green persimmons are stringent but when ripe, nothing tastes better. 1 cup pureed persimmons, 1/4 tsp baking soda, 1 egg, 1 1/4 cups sugar, 1 cup flour, 2 tsp baking powder, l/4 tsp salt, l/2 tsp cinnamon, 1 tsp vanilla, dash nutmeg, 1 1/4 cups milk, 2 tbs melted butter. Baked. (Grandparents’ farm had persimmons)