Oregon isn’t known for its persimmons, but they do grow there, in home gardens. Depending on variety, persimmons can be eaten ripe (where they’re mushy and sweet) or unripe (where they’re crunchy like an apple and can be either sweet or tart). Fortunately, the recipe specifies, but if it didn’t, calling for “mashed persimmon” is a good hint.
From a box sold in Canby, Oregon.
1/2 c. shortening
1 c. ripe persimmons
1 c. raisins
2 c. flour
1/2 tsp. each of cinnamon, clove and nutmeg
1 c. chopped nuts
1 c. brown sugar
1 t. baking soda, dissolved in mashed persimmon
Cream shortening and sugar, add nuts and raisins to sifted flour. Add egg to shortening and sugar. Cream. eAdd pulp. Add dry ingredients. Drop on greased cookie sheet and bake, 325 deg.
Yesterdish suggestion: Bake for 12 to 15 minutes, I’d wager.