Title: Persimmon pudding ii
 Categories: Desserts, Fruits, Puddings
      Yield: 8 Servings
 
  1 1/2 qt Persimmons
      2    Eggs
    3/4 c  Sugar
      1 pt Sweet milk
    1/2 c  Butter
      1 tb Ground cinnamon
      1 ts Nutmeg
  2 1/2 c  Flour (more or less)
 
  Wash Persimmons, and mash.  Rub through a sieve. (Larry note: I
  recommend using  a "Foley Foodmill") ADD well beaten eggs, sugar,
  sweet milk, and the butter, which  has been cut into small pieces,
  and the spices. Add enough flour to make a stiff batter. Bake in a
  moderately hot oven. Serve with whipped cream.