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Apple Betty
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
No method was recorded for this recipe.
Nutrition per serving
666Calories
15 gProtein
141 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein15 g
Carbohydrates141 g
Fiber8.1 g
Sugars63 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol42 mg
Sodium794 mg
Potassium424 mg
Calcium219 mg
Iron5.5 mg
Magnesium57 mg
Phosphorus207 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K9.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate116 mcg
Choline24 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 47. The excerpt below is the record exactly as published.
Apple Betty 3 cupfuls bread crumbs % teaspoonful cinnamon 3 cupfuls apples % teaspoonful cloves % cupful sugar 4 tablespoonfuls butter
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