Brown Betty
From The Memorial Hall cook book, 1919
Serve hot or cold with caramel sauce.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 25. The excerpt below is the record exactly as published.
Brown Betty Place in a well greased baking pan alternating layers of diced stale bread and apples, peeled and sliced and seasoned with sugar and cinnamon. Have the top layer of apples. Pour over all a thin apple sauce sufficient to fill pan to V2 its depth
Cook this with the app: pantry check, scaling, and the assistant.