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Brown Betty
From How we cook in Tennessee .., 1906
Serves 6
Serve warm with cream and sugar or with orange or lemon juice.
Presented as published in 1906. 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
42Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein0.3 g
Carbohydrates11 g
Fiber1.1 g
Sugars6.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium91 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus9.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline2.2 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 104. The excerpt below is the record exactly as published.
Brown Betty. — Chop together one part seeded raisins and two parts good tart apples. Fill a pudding dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Put small bits of butter and a little salt through it. Moisten the whole with a tablespoonful of lemon juice in a cup of, cold wate
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