Apple Scallop or Brown Betty

Name: Apple Scallop or Brown Betty
Ingredients: Bread crumbs; a little butter; Tart cooking apples, enough to fill a dish; Sugar; Cinnamon; A little water

From Food and health, 1916

Any fruit, such as peaches or blueberries, may be used instead of apples.

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

1210Calories

14 gProtein

281 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories1210 kcal

Protein14 g

Carbohydrates281 g

Fiber4.9 g

Sugars210 g

Total Fat28 g

Saturated Fat1.3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.2 g

Cholesterol63 mg

Sodium848 mg

Potassium232 mg

Calcium211 mg

Iron5.3 mg

Magnesium51 mg

Phosphorus185 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate116 mcg

Choline16 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 38. The excerpt below is the record exactly as published.

pple scallop, or Brown Betty. What and how much. Bread crumbs and a little butter Tart cooking apples, enough to fill a dish Sugar Cinnamon A little water

Cook this with the app: pantry check, scaling, and the assistant.