Brown Betty

Ingredients

• 2 tbsps. melted butter
• 2 cups toasted bread crumbs
• 4 apples, sliced or chopped
• 4% cup sugar
• Grated lemon or orange rind
• enough water to make

Method

1. 1

   Put the buttered crumbs into a baking dish in alternate layers with the apples, making the last layer of crumbs, and sprinkle each layer of apples with the fruit juice, water, and sugar.

2. 2

   Bake for one hour.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 21. The excerpt below is the record exactly as published.

% cup sugar 1 tsp. ginger 1 egg 1 tsp. cloves 2% cups sifted plain flour 11% tsps. soda 1 cup molasses 1 cup boiling water Mix butter and lard with egg and sugar. Put salt and flavorings in flour. Add soda to molasses. Mix all together. Add boiling water last. Mrs. Hugh Burras. GRATED SWEET POTATO PUDDING 4 cups grated sweet potatoes % cup sugar (raw) % cup chopped nuts 2 CUuDSssnnLc 1 tsp. salt 1% cup butter 1 tsp. nutmeg 3 eggs 1 tsp. cinnamon & cloves 1 cup white syrup Cream butter and sugar. Add eggs one at a time and beat well. Add grated potatoes, milk, syrup and spices. Bake 2 hours in moderate oven in a well buttered tin. Serve plain or with whipped cream. Mrs ele barnhill esr SWEET POTATO PUDDING 3 medium size potatoes 1 tbsp. butter 1 cup sugar 1 pint milk 3 eggs 1 tsp. lemon Grate potatoes. Beat together sugar, eggs, butter, and milk. Add to potatoes. Pour in a buttered pan. Drop bits of butter on top. Bake one hour in moderate oven. Mrs. Frank Weston. PRUNE SOUFFLE (or Baked Prune Whip) Temperature: 325 F. Time: 35 to 45 min. (6 servings) 4 egg whites 1% ec. sugar VW t. salt 1 lb. lemon juice 4% t. cream of tartar lito 2iceeruitepulp Add salt & cream of tartar to egg whites. Beat until whites peak slightly. Then add sugar in 2 tb. portions and beat as for meringue. Fold in fruit pulp and lemon juice. Pour into baking pan which has been greased on the bottom only. Set in pan of hot water. Bake until firm to a light touch of the finger. Serve warm or cold, plain or with soft cus- tard made of the yolks. Louise Griffin. THE WILLIAMSTON COOK BOOK 095 PRUNE WHIP (Uncooked) 6 Servings 14% c. prune pulp—not too 1 to 3 th. lemon juice moist We t. salt 1 c. or more sugar 2 egg whites Place all ingredients in a deep bowl. Beat with a wire whisk until mixture hangs from beater (about 10 min.) It should hold its shape. Chill. Serve plain or with Custard Sauce. Louise Griffin. APPLE MERINGUE DAINTY Temperature: 5000 Time: 12 to 18 min. (6 servings) 2c. applesauce (unsweeten- 1 th. butter, melted | ed) 2 tb. powdered sugar % t. cinnamon 2 eggs, separated % t. nutmeg Add spice and butter to applesauce. Pour sauce over the beaten yolks of eggs, stirring thoroughly. Pour into buttered baking dish and bake 10 Make a meringue of the whites and sugar; pile min. in moderate oven. Serve lightly on the apple and return to oven to brown the meringue. hot or cold with whipped cream, cream, and sugar, or with a Custard sauce. The filling may be placed in a baked shell and meringue or honey meringue may be placed on top. Louise Griffin. APPLE BROWN BETTY Temperature: 350 F. Time: About 45 min. (6 servings) 2 c. applesauce or sliced ap- 1 c. bread crumbs ples % ce, sugar 2 tb lemon juice % t. cinnamon 1 t. grated rind 1% to %4 c. butter, melted Add lemon juice and rind to apple sauce or sliced apples. Arrange erumbs, applesauce, and sugar in layers in a buttered baking dish. Dot layers with butter and sprinkle with cinnamon and a few crumbs, with crumbs on top. Bake until crumbs are well browned. Cover first half cf baking period. Serve with cream, lemon or hard sauce. 1 t. cinnamon mixed with sugar may be used instead of lemon juice. Add 1/3 of water to baking dish if apples appear dry. Louise Griffin. BROWN BETTY 2 tbsps. melted butter Juice of 1 orange or add 2 cups toasted bread crumbs enough water to make 4 apples, sliced or chopped ¥% cup liquid Grated lemon or orange rind

Cook this with the app: pantry check, scaling, and the assistant.