The following story is taken from the history center’s cookbook, History by Food: Stories and Recipes about the Food and Families of Oldham County, Kentucky which is on sell at the Oldham County History Center gift shop. The Oldham County History Center Museum and Archives is located at 106 N. Second Ave., LaGrange, KY.
Thanksgiving Day Celebrations
Persimmon Pudding
Submitted by Elizabeth Cull and Jeanne Gibson
Many years ago, my Mother and Father would patiently wait for fall to arrive, which meant persimmons would be ripe. They always gathered containers and piled into their old Ford for the long journey all the way to Crestwood in Oldham County. They knew of a big old persimmon tree by the railroad tracks and the bank, where they could pick up plump, juicy persimmons. They carefully avoided all of the honeybees and gathered as many persimmons as they could, as their mouth watered in anticipation of the tasty cookies and pudding that were to come.
At home they would patiently rub the fruit with a big wooden spoon, pushing the pulp thru a colander. It took quiet a few to produce a cup of golden pulp. Usually they froze the pulp in one-cup portions in cottage cheese cartons for Thanksgiving and Christmas. This was a time before zip bags and plastic containers were available in stores.
On Thanksgiving Day, the wonderful aroma of spices, sugar and persimmons would permeate the house as the persimmon pudding baked in the oven. Late in the day, we’d enjoy warm pudding with fresh whipped cream- the finale of a delicious turkey dinner with all the trimmings.
This tradition continues until this day, although the family has scattered to California, Maryland, Texas, North Carolina ,Georgia and Arkansas. We always keep an eye out for persimmon trees as we visit friends and travel in the fall; it’s always a thrill when we discover one.
Persimmon Pudding
1 pint persimmon pulp
1 pint milk
2 eggs, separated
½ cup sugar
4 tablespoons melted butter
2 cups all purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon soda
1 rounded teaspoon baking powder
Mix egg yolks, sugar and pulp together. In another bowl, sift flour, soda, baking powder, salt, cinnamon and nutmeg together. Beat egg whites until stiff. Add milk and flour mixture alternately to pulp mixture. Add melted butter and then fold in beaten egg whites. Pour into a greased 1 ½ quart casserole and bake 1 hour in a 325 F degree oven. Test with a toothpick until it comes out clean. As soon as the pudding comes from the oven, spoon immediately into a large bowl. Serve with whipped cream or orange sauce.
Amber Pie
Submitted by Cindy Jeffries Barr
This recipe came from my great-grandmother Sally Bett Smizer who was married to Hubbard Buckner Goodrich. They had a farm in Ballardsville. Sally wrote a social column for the Oldham Era from around the turn of the century up until the 1940s, when she passed away. This recipe is a family favorite that has been passed down. The name comes from the color of the pie. Because it is so rich and full of delicious calories, we now serve it as a special treat only twice a year, at Thanksgiving and at Christmas
Amber Pie
2 eggs, beaten
1 cup sugar
½ cup sweet cream
½ cup butter
1 cup blackberry jam
1 tablespoon pure vanilla extract
2 tablespoons cornstarch dissolved in a little bit of water
Combine first 6 ingredients in a saucepan on top of the stove. Once this mixture is warm, slowly stir in cornstarch. Cook over medium heat until thick- do not boil. This can take 15 minutes or more. Pour into a baked pie crust and refrigerate.
Ripe Persimmon