Brown Betty
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
109Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein0.5 g
Carbohydrates27 g
Fiber0.1 g
Sugars21 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium83 mg
Potassium210 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium9.3 mg
Phosphorus19 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.
stale bread cut in small cubes i/^ squares chocolate 2 cups scalding milk y2 cup sugar )4 teaspoon salt I teaspoon vanilla Soak the bread in milk. Melt the choco- late over the hot water, add sugar and enough hot water to make of consistency to pour. Add to bread with salt and vanilla; mix thoroughly; pour into buttered baking dish and bake half an hour in moderate oven. Serve with top milk. Chocolate Rice Pudding Cooked rice may be prepared the same way. Chopped raisins and dates may be added. Brown Betty Line a buttered baking dish with stale 48 ABINGDON WAR-FOOD BOOK bread, buttered and cut in small pieces; fill dish with apple sauce, cover with more bread ; sprinkle liberally with sugar and cinnamon; dot with butter substitute
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Cook this with the app: pantry check, scaling, and the assistant.