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Persimmon Pudding

1 gallon persimmons
1 qt. buttermilk
1 T. soda
3/4 lb butter
1 1/4 lb sugar

8 eggs
1 lg. sw. potato, grated
1 1/2 lbs flour
1 T cloves
1 T allspice
1 T cinnamon

Work together persimmons, buttermilk and soda. Run through a
colander. Add butter, sugar and eggs. Mix. Add potato, flour and
spices. Mix well. Bake in thin layers and stack while hot. Serve
with cream.

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