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Persimmon Pudding Pie

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.1843
Energy (kCal)1941.986
Carbohydrates (g)410.3968
Total fats (g)28.6663
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish. | 2. Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda. | 3. Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish. | 4. Bake in the preheated oven until lightly golden and cooked through, about 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    persimmon pulp 2 cups - - - -
    white sugar 2 cups 1548.0 399.92 0.0 0.0
    egg 3 beaten 214.5 1.08 18.84 14.265
    buttermilk 1 1/4 cups - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    purpose flour 2 cups - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    cinnamon 1/2 teaspoon ground - - - -
    salt 1/2 teaspoon - - - -
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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