Apple Betty
From True food values and their low costs, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1182Calories
2 gProtein
103 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1182 kcal
Protein2 g
Carbohydrates103 g
Fiber12 g
Sugars91 g
Total Fat90 g
Saturated Fat55 g
Monounsaturated Fat25 g
Polyunsaturated Fat4 g
Omega-30.3 g
Cholesterol231 mg
Sodium30 mg
Potassium454 mg
Calcium50 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A755 mcg
Vitamin E3.8 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.2 mcg
Choline40 mg
Caffeine0 mg
Water521 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
Apple Betty Use soft crumbs from the center of a stale loaf of bread. Mix three cups of crumbs with half a 3Q2 TRUE FOOD VALUES cup of melted butter. Have ready three cups of il sliced apples. Put the buttered crumbs and the J fruit into a baking-dish, in alternate layers, hav-l ing the last layer of crumbs. Sprinkle each layer* of fruit with a little sugar, also cinnamon, off grated orange, or lemon peel, as desired
Cook this with the app: pantry check, scaling, and the assistant.