Brown Betty
From The Central cook book, 1924
Miss Este~tte Crowner.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 64. The excerpt below is the record exactly as published.
Brown Betty Cut several apples into thin slices, have ready a buttered pudding pan. Put into this a layer of browned bread crumbs, then a layer of the apples, and continue until the pan is full. Let bread crumbs be the top layer. Put several small pieces of butter on top
Cook this with the app: pantry check, scaling, and the assistant.