Brown Betty
From Cookery for little girls, 1910
Serve with cream and sugar or hot sauce.
Presented as published in 1910. 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
356Calories
6 gProtein
79 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein6 g
Carbohydrates79 g
Fiber5.5 g
Sugars48 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium338 mg
Potassium222 mg
Calcium135 mg
Iron2.5 mg
Magnesium24 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A6.1 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate0.2 mcg
Choline6.6 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 42. The excerpt below is the record exactly as published.
BROWN BETTY Butter thin slices of bread, line the bottom of the pudding dish, add a layer of sliced apples, sprinkle with sugar
Cook this with the app: pantry check, scaling, and the assistant.