Americandessert
Brown Betty
From A Little Cook-Book for a Little Girl, 1905
Serve with hard sauce.
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
1262Calories
26 gProtein
285 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1262 kcal
Protein26 g
Carbohydrates285 g
Fiber23 g
Sugars167 g
Total Fat9.2 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.5 g
Omega-30.3 g
Cholesterol0 mg
Sodium1105 mg
Potassium2280 mg
Calcium478 mg
Iron11 mg
Magnesium300 mg
Phosphorus476 mg
Zinc3.4 mg
Copper1 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A22 mcg
Vitamin E1 mg
Vitamin K17 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate155 mcg
Choline85 mg
Caffeine0 mg
Water994 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 31. The excerpt below is the record exactly as published.
Brown Betty Peel, core, and slice six apples. Butter a bak- ing-dish and sprinkle the inside all over with fine bread-crumbs. Then take six very thin FOR A LITTLE GIRL 119 slices of buttered bread and line the sides and bottom of the dish. Put a layer of apples an inch thick, a thin layer of brown sugar, six bits of butter, and a dusting of cinnamon, an- other layer of crumbs, another of apples and sugar, and so on till the dish is full, with crumbs and butter on top, and three tablespoonfuls of molasses
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