1/2 tsp. baking soda
1 gallon persimmons
1 c. sweet milk
2 c. sugar
2 c. flour (plain)
Cinnamon to taste
1 1/2 c. water
3/4 c. butter
2 eggs
1 tsp. baking powder

Wash and cap persimmons. Put through a sieve to remove seeds, adding the water. Sift dry ingredients. Add alternately with the milk to the pulp. Add melted butter. Pour into an oblong buttered baking dish. Cook in a moderate oven 1 1/2 hours.