Mrs. Reagan's Persimmon Pudding
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 42.9681 |
| Energy (kCal) | 3485.8435 |
| Carbohydrates (g) | 367.4064 |
| Total fats (g) | 220.3672 |
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Cuisine
European >> UK >> UK
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Dietary Style
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Preparation Time
Cooking Time - 150 minutes, Preparation Time - 25 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Stir together sugar and melted butter. Resift flour with salt, cinnamon and nutmeg. Add to butter mixture. Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and walnuts, stirring just until mixed. | 2. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in large pot. Pour in enough boiling water to reach halfway up sides of mold. Cover pot and simmer 2-1/2 to 3 hours. Let stand a few minutes. | 3. Unmold onto serving dish. Pour about 4 tablespoons warmed brandy over pudding and flame. Serve with Brandy Whipped Cream Sauce. | 4. Prepare the brandy whipped cream sauce by beating the egg until light and fluffy. Beat in butter, confectioners' sugar, salt and brandy flavoring. Whip cream until stiff. Gently fold into egg mixture. Cover and chill. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white sugar | 1 | cup | 774.0 | 199.96 | 0.0 | 0.0 | |
| butter | 1/2 | cup | melted | 684.0 | 31.428 | 21.372 | 57.6 |
| purpose flour | 1 | cup | sifted | - | - | - | - |
| salt | 1/4 | teaspoon | - | - | - | - | |
| cinnamon | 1 | teaspoon | ground | - | - | - | - |
| nutmeg | 1/4 | teaspoon | ground | 2.8875 | 0.2711 | 0.0321 | 0.1997 |
| persimmon pulp | 1 | cup | pureed | - | - | - | - |
| baking soda | 2 | teaspoons | 0.0 | 0.0 | 0.0 | 0.0 | |
| water | 2 | teaspoons | 0.0 | 0.0 | 0.0 | 0.0 | |
| brandy | 7 | tablespoons | - | - | - | - | |
| vanilla extract | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 | |
| egg | 2 | 143.0 | 0.72 | 12.56 | 9.51 | ||
| raisin | 1 | cup | 498.3 | 131.208 | 5.5935 | 0.759 | |
| walnut | 1/2 | cup | chopped | 963.56 | 0.0 | 0.0 | 109.0 |
| egg | 1 | 143.0 | 0.72 | 12.56 | 9.51 | ||
| butter | 1/2 | cup | melted | 684.0 | 31.428 | 21.372 | 57.6 |
| confectioner sugar | 1 | cup | sifted | - | - | - | - |
| salt | to taste | - | - | - | - | ||
| brandy flavoring | 1 | tablespoon | - | - | - | - | |
| heavy whipping cream | 1 | cup | 408.0 | 3.2880000000000003 | 3.408 | 43.29600000000001 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.