Apple Brown Betty

Name: Apple Brown Betty
Ingredients: 2 c. applesauce or sliced apples; 1 c. bread crumbs; % ce, sugar; 1 t. cinnamon; 1% to %4 c. butter, melted; 2 tb lemon juice; 1 t. grated rind

From The Williamston cook book, 1950

Cover first half of baking period. Serve with cream, lemon, or hard sauce.

Presented as published in 1950. 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

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 21. The excerpt below is the record exactly as published.

APPLE BROWN BETTY Temperature: 350 F. Time: About 45 min. (6 servings) 2 c. applesauce or sliced ap- 1 c. bread crumbs ples % ce, sugar 2 tb lemon juice % t. cinnamon 1 t. grated rind 1% to %4 c. butter, melted Add lemon juice and rind to apple sauce or sliced apples. Arrange erumbs, applesauce, and sugar in layers in a buttered baking dish. Dot layers with butter and sprinkle with cinnamon and a few crumbs, with crumbs on top. Bake until crumbs are well browned. Cover first half cf baking period. Serve with cream, lemon or hard sauce. 1 t. cinnamon

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