Persimmon Pudding - Just Fruit Recipes

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Persimmon Pudding

1 3/4 c. buttermilk
1/4 lb. butter or margarine
2 c. flour
2 eggs
2 c. sugar
2 c. persimmon pulp

Gather and wash persimmons then place in a saucepan and cover with water. Bring to a boil and simmer (covered) until skins pop. Put them through a colander to remove the seeds, then measure 2 cups of pulp and set aside.

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