Fresh From Florida, this recipe first appeared in the 1956 Florida
Fruits and Vegetables in the Family Menu bulletin published by the
Florida Department of Agriculture.
3 very soft persimmons
2 cups milk or
⅛ teaspoon of salt
Wash the persimmons and put through a ricer or rub through a colander.
the egg, add the sugar and salt and mix well.
Add the cream or milk and the mashed persimmons.
Pour into a partly baked pie crust, dot 4 tablespoonsfuls of butter
over the top, and finish baking n a moderate over (375°F) until
the custard is set.
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