Yes, it is made with wild persimmons. It is a lot of trouble to make because you have to remove the seeds and skin from the persimmons. It takes a lot of persimmon pulp to have enough to make pudding. It's worth the trouble though. ----- Original Message ----- From: "Charles White" <cgwhite@embarqmail.com> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 7:03 PM Subject: Re: [NCBERTIE] Cracklins > No, never made persimmon pudding, but would consider it. Are they like > the > persimmons found in the woods? > Jeanette > > ----- Original Message ----- > From: "Beth Wienberry Dix" <bethdix@comcast.net> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 6:47 PM > Subject: Re: [NCBERTIE] Cracklins > > >>I season my collards like that too and throw in some new potatoes. Do you >> make persimmon pudding at Christmas??? I do now that I finally found a >> persimmon tree:) >> >> ----- Original Message ----- >> From: "Charles White" <cgwhite@embarqmail.com> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 1:51 PM >> Subject: Re: [NCBERTIE] Cracklins >> >> >>> Trish is right, cracklins were left after fat was rendered into lard. >>> The >>> fat was cooked slowly for hours in a big old pot outdoors...stirred >>> constantly. Once all the fat separated from the meat, it was poured >>> slowly >>> through a clean cloth so the lard was creamy white. That left the >>> cracklins, which were eaten or used for such things as bread. If you >>> grew >>> up >>> on a farm, you knew how good hot cracklins and sweet potatoes were to a >>> crowd who had worked in a hog killing all day. >>> >>> I cook cracklins at Christmas to season collards. After your county ham >>> cooks, cut small bits of fat and lean into an iron frying pan, cook >>> until >>> crisp, then separate cracklins from oil and pour it over the collards. >>> Each >>> serving comes with a warning that the cook is not responsible for >>> cholesterol content. Don't put skin the in pan to cook because it pops >>> terribly! >>> >>> Thanks for the tasty memories!! >>> >>> Jeanette >>> >>> >>> >>> >>> >>> >>> ----- Original Message ----- >>> From: "Trish Worthington Cobb" <turniproots@mac.com> >>> To: <ncbertie@rootsweb.com> >>> Sent: Monday, August 17, 2009 1:27 PM >>> Subject: [NCBERTIE] Cracklins >>> >>> >>>> The cracklins were a by-product of lard making. Lard was an essential >>>> basic cooking ingredient on the farm. The winter hog killing needed to >>>> produce enough lard to last a family all year, because hogs were >>>> killed only during extremely cold weather, due to health safety >>>> precautions. >>>> >>>> During a hog killing, the fatty pieces of the hog, was cooked to >>>> render the lard. This meant cooking it until the grease (lard) was >>>> liquified. The pieces of skin and meat left over from rendering the >>>> lard were called cracklins. I guess they were called cracklins >>>> because they were very crispy. >>>> >>>> When the lard cooled it was not a liquid, but semi-soft and somewhat >>>> creamy. The lard was stored in large tin containers called lard stands. >>>> >>>> This link explains the process well, with photos. >>>> http://www.deltablues.net/cracklin.html >>>> >>>> Trish >>>> >>>> >>>> On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: >>>> >>>>> understand completely...LOL >>>>> >>>>> >>>>> >>>>> >>>>> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >>>>> bethdix@comcast.net >>>>> writes: >>>>> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >>>>> babysitting grandchildren. >>>>> >>>>> ----- Original Message ----- >>>>> From: "Beth Wienberry Dix" <bethdix@comcast.net> >>>>> To: <ncbertie@rootsweb.com> >>>>> Sent: Monday, August 17, 2009 12:46 PM >>>>> Subject: Re: [NCBERTIE] Cracklin' Bread >>>>> >>>>> >>>>>> My mother would make cracklin cornbread by cutting up pork fact in >>>>>> small >>>>>> pieces and frying it in an iron skillet until it is crispy. She >>>>>> would >>>>>> leave >>>>>> these "cracklins" and grease from them in the iron skillet and then >>>>>> pour >>>>>> her >>>>>> cornbread batter on top of the cracklins and grease while still hot >>>>>> then >>>>>> put >>>>>> right into the often for the cornbread to bake. >>>>>> >>>>>> ----- Original Message ----- >>>>>> From: "Mmaker52" <mmaker52@aol.com> >>>>>> To: <ncbertie-l@rootsweb.com> >>>>>> Sent: Monday, August 17, 2009 12:24 PM >>>>>> Subject: [NCBERTIE] Cracklin' Bread >>>>>> >>>>>> >>>>>>> I was asked the below question by one of our members and was >>>>>>> wondering if >>>>>>> any of you have the answers? Some of you local Bertites should be >>>>>>> able to >>>>>>> answer these!! >>>>>>> >>>>>>> I really appreciate the participation we are receiving....thank >>>>>>> you all >>>>>>> >>>>>>> Claudia >>>>>>> >>>>>>> >>>>>>> >>>>>>> Here's one to bring up --- should go right along with the present >>>>>>> subject. >>>>>>> >>>>>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>>>>> I did >>>>>>> see >>>>>>> some in our store the other day..... are they only used in bread? >>>>>>> I think I've also heard of them in yellow baked corn bread. >>>>>>> >>>>>>> ------------------------------- >>>>>>> To unsubscribe from the list, please send an email to >>>>>>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without >>>>>>> the >>>>>>> quotes in the subject and the body of the message >>>>>> >>>>>> >>>>>> -------------------------------------------------------------------------------- >>>>>> >>>>>> >>>>>> >>>>>> No virus found in this incoming message. >>>>>> Checked by AVG - www.avg.com >>>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>>> 08/17/09 >>>>>> 06:08:00 >>>>>> >>>>>> >>>>>> ------------------------------- >>>>>> To unsubscribe from the list, please send an email to >>>>>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >>>>>> quotes in the subject and the body of the message >>>>> >>>>> >>>>> -------------------------------------------------------------------------------- >>>>> >>>>> >>>>> >>>>> No virus found in this incoming message. >>>>> Checked by AVG - www.avg.com >>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>> 08/17/09 >>>>> 06:08:00 >>>>> >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-request@rootsweb.com >>>>> with the word 'unsubscribe' without the quotes in the subject and >>>>> the body of the message >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-request@rootsweb.com >>>>> with the word 'unsubscribe' without the quotes in the subject and >>>>> the body of the message >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >>>> quotes in the subject and the body of the message >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >>> quotes in the subject and the body of the message >> >> >> -------------------------------------------------------------------------------- >> >> >> >> No virus found in this incoming message. >> Checked by AVG - www.avg.com >> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >> 08/17/09 >> 06:08:00 >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 06:08:00