Baked Brown Betty

Ingredients

• some dry bread
• pare and core apples
• sprinkle with sugar
• a little nutmeg or cinnamon
• dot with bits of butter

Method

1. 1

   Butter a baking dish, layer bread crumbs and apples, sprinkle with sugar and spices, and alternate until filled.

2. 2

   Bake until apples are done and top is brown.

3. 3

   Serve warm with cream.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 71. The excerpt below is the record exactly as published.

a little nutmeg or cin- namon, and roll up, carefully pinching the ends together ta prevent the escape of juice. Put this roll in a well floured bag, and boil out one hour. The water must be boiling when the pudding is put in, and must continue to boil without interrup- tion until the pudding is done. Any other fruit may be substi- tuted for apples. Serve with any preferred sauce. — [Mrs. R. T. B., N. C. Baked Brown Betty Grate some dry bread quite fine and pare and core apples and chop fine. Butter a baking dish, put in a layer of bread crumbs, then a layer of apples, sprinkle with sugar, and a lit- tle nutmeg or cinnamon, dot with bits of butter

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