Wash Persimmons, and mash. Rub through a sieve. (Larry note: I recommend using a "Foley Foodmill") Add well beaten eggs, sugar, sweet milk, and the butter, which has been cut into small pieces, and the spices. Add enough flour to make a stiff batter. Bake in a moderately hot oven.

Serve with whipped cream.

This is the second of a collection of three Persimmon Pudding recipes from my Grandmother, Blanche Bohannon Lewin. Her recipe file is in the hand on my sister, Jane Mantel who graciously shared them with the conference participants of ILink Cuisine, through your typist, Larry Bibich.