Instructions: * Use fresh or frozen persimmon pulp that has been mashed and sieved.

1-mix persimmon pulp, eggs and milk. 2-sift together flour, baking soda, salt, sugar and coriander. 3-pour persimmon mixture into dry mixture; add butter and stir briefly. 4-pour into a greased 13x9x2 inch baking pan.

Bake at 325 degrees for about one hour. Serve warm or cold with whipped cream.

Makes about 12 servings. Jo Merrill

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