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5 Vegan Persimmon Recipes from History in Time for Persimmon Season
In season in October and November in the Northern hemisphere, persimmons have heralded the changing of seasons with the appearance of these bright orange fruits on trees. Antique cookbooks reveal how persimmons were prepared in the past. For inspiration to prepare persimmons here are five vegan-friendly recipes from history in time to enjoy during persimmon season.
#1 Persimmon Beer
Deeply rooted in African American culinary history, persimmons were the key ingredient of a traditional beverage, persimmon beer, which was used as a potable water alternative and celebratory drink. Similar to other fermented temperance beverages such as ginger beer or root beer, recipes for persimmon beer also appeared in Victorian-era books, like this recipe for persimmon beer from 1888.
Persimmon Beer. — Sweet, ripe persimmons, mashed and strained, one bushel ; wheat bran, one and one-half bushels; mix well together and bake in loaves of convenient size. Break them in a barrel, and add twelve gallons of water and two or three ounces of hops. Keep the barrel in a warm room. As soon as fermentation subsides, bottle off the…
