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Brown Betty
From The economical cook book, 1905
Serves 3
Serve hot with wine-sauce or warm with cream.
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
348Calories
3 gProtein
84 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein2.8 g
Carbohydrates84 g
Fiber1.7 g
Sugars69 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium177 mg
Potassium1302 mg
Calcium209 mg
Iron4.9 mg
Magnesium211 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.
Brown Betty. Cover the bottom of a pudding-dish with stale rusk grated finely, or bread crumbs if you have no rusk ; put a layer of thinly sliced tart apple on them, sprinkle them plentifully wit^ sugar, and scatter little pieces of butter thickly over them ; then add more crumbs, apples, sugar and butter until the dish is full ; put crumbs for the top layer, sprinkled with sugar and batter, pour over the top three-quarters of a teacup of syrup molasses
Cook this with the app: pantry check, scaling, and the assistant.