P

Persimmon Cake with Brown Butter Icing

About Me

Hey guys! As a Dietitian Nutritionist, nutrition is my jam. NS—your source for a balanced wellbeing. Here you’ll find simple and delicious recipes, an awesome community, health advice, and all things to keep you feeling your best. Live Whole. Eat Well. Feel Amazing.

Looking for Something Else?

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress alle­vi­a­tion. In this way, this past Fri­day I said ‘to hell­fire with it’ and made a cake in my half torn down kitchen. The broil­er was in work­ing request and there was ledge space enough for the blender, and that was ade­quate for me.

The fre­quent expe­ri­ence of the cook liv­ing in the coun­try or sub­urbs these days to receive unex­pect­ed vis­its from friends who are tour­ing in auto­mo­biles, and she finds she must have some­thing attrac­tive, dain­ty and nour­ish­ing ready at a moment’s notice to sup­ple­ment the cup of tea or cof­fee so wel­come after a hot, dusty trip.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime.

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sauce, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. Pas­tries and Pies com­pletes this vol­ume, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing.

To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

Persimmon Cake with Brown Butter Icing

  • Serv­ings: 2–3
  • Dif­fi­cul­ty: easy
  • Print

For the hon­eyed pear top­ping, have ready a sheet of puff-paste made of five ounces of sift­ed flour, and a quar­ter of a pound of fresh but­ter. Lay the paste in a but­tered soup-plate. Trim and notch the edges, and then put in the mix­ture. Bake it about half an hour, in a mod­er­ate oven. Grate loaf-sug­ar over it, before you send it to table.

Ingredients

  • 1 tea­spoon bak­ing pow­der
  • 1 tea­spoon bak­ing soda
  • 34 tea­spoon ground gin­ger
  • 1 cup but­ter
  • 12 cup whole milk
  • 3 12 cups flour
  • 1 12 tea­spoons cin­na­mon
  • 1 12 cups gran­u­lat­ed sug­ar
  • 34 cup brown sug­ar

Directions

  1. Stir the but­ter and sug­ar to a cream, and add the liquor and rose-water grad­u­al­ly to them.
  2. Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beat­en white of egg, grad­u­al­ly, into the but­ter and sug­ar. After­wards, sprin­kle in, by degrees, the grat­ed cocoa-nut, stir­ring hard all the time. Then stir all very well at the last.
  3. Break up a cocoa-nut, and take the thin brown skin care­ful­ly off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean tow­el. Weigh a quar­ter of a pound of cocoa-nut, and grate it very fine, into a soup-plate.
  4. Grate the yel­low rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, tak­ing out all the seeds.
  5. Beat the whites of six eggs till they stand alone. Stir the almonds and white of eggs, alter­nate­ly, into the but­ter and sug­ar; and then stir the whole well togeth­er.
  6. Have ready a puff-paste suf­fi­cient for a soup-plate. But­ter the plate, lay on the paste, trim and notch it. Then put in the mix­ture.
  7. Bake it about half an hour in a mod­er­ate oven.

Tip: Place the pans in the oven and bake for 40–50 min­utes, or until they’re gold­en around the edges. In mak­ing pies of juicy fruit, it is a good way to set a small tea-cup on the bot­tom crust, and lay the fruit all round it. The juice will col­lect under the cup, and not run out at the edges or top of the pie.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. Pas­tries and Pies com­pletes this vol­ume, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing. To many per­sons, pas­try mak­ing is an intri­cate mat­ter, but with the prin­ci­ples thor­ough­ly explained and each step clear­ly illus­trat­ed, deli­cious pies of every vari­ety, as well as puff-paste dain­ties, may be had with very lit­tle effort.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

Fear no mess; it just means you’re a nor­mal, func­tion­ing human being.

Mar­ta had come to my work­shop in Croa­t­ia to lend a hand and is one of the warmest, sweet­est, and friend­liest peo­ple I’ve ever met. And not only that, but she is an incred­i­ble cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had break­fast that morn­ing, and even chilled these pies tast­ed insane­ly good. I can only imag­ine the heav­en that would exist being able to eat one of these guys warm from the oven! Savory pas­tries are severe­ly under­rat­ed, in my opin­ion, I think they should be as com­mon if not more com­mon than the sweet ones.

The word Rav­ig­ote means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and served with sal­ad on four lit­tle saucers. Rav­ig­ote but­ter, made by knead­ing but­ter with the four herbs and adding pep­per, salt and lemon juice, spread between thin slices of bread, makes deli­cious sand­wich­es.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. Flow­ers and fruits are reserved for sweet dish­es, except in the case of nas­tur­tiums, which they regard as much a veg­etable as a flower and use freely with meats. It isn’t essen­tial that every dish should be turned into an elab­o­rate work of art.

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress alle­vi­a­tion. In this way, this past Fri­day I said ‘to hell­fire with it’ and made a cake in my half torn down kitchen. The broil­er was in work­ing request and there was ledge space enough for the blender, and that was ade­quate for me.

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

Leave a Reply

Your email address will not be published. Required fields are marked *