Brown Betty
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 180. The excerpt below is the record exactly as published.
Brown Betty. — Apples, raisins, currants, and dates, the pro- portions according to taste or fancy ; 157 Apples Buttered FRUITS Apple Cream Graham bread cut into thin slices. Put into the kettle a layer of the fruits, then a layer of bread, alternating until the kettle is nearly full, or a sufficient quantity is prepared ; add cold water until it reaches within two inches of the top of the pudding ; let it simmer slowly until the bread and fruit are thoroughly soft, when the liquor will be very rich ; serve warm or cold. Grated cocoanut may be added if its flavor is desired. Apples Buttered with Toast. — Put six nice pippin apples in a saucepan half full of cold water ; let come to a simmer for five minutes ; remove the apples from the pan ; peel and core them. Have prepared six round pieces of bread half an inch thick; butter them on both sides. Butter well a small pie-pan; place the bread in it and sprinkle over three table- spoonfuls of granulated sugar. Put one teaspoonful of fresh butter in each apple ; finish with one teaspoon- ful of sugar ; put in the hot oven for twenty minutes. Remove from the oven and fill them up over the top with some nice currant - jelly ; put back in the oven for five minutes. Serve hot. Apple Charlotte (with apricots). — Peel, core, and cut in thick slices one quart of nice pippin apples
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