Brown Betty
From Luncheons, breakfasts, simple dinners and carving, 1905
Presented as published in 1905. 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
121Calories
0 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein0.3 g
Carbohydrates30 g
Fiber3.6 g
Sugars27 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium128 mg
Calcium14 mg
Iron0.4 mg
Magnesium7.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.8 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 18. The excerpt below is the record exactly as published.
Brown Betty — Fill a pudding dish with sliced ap- ples and bread crumbs, layer for layer, with apple on top. Butter and sugar tO' taste, last of all add one cup of hot water, cover and bake slowly three quarters of an hour. 45 Fine Peach Pudding — Fill a pudding dish full of sliced peaches, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.