Brown Betty

Ingredients

• Take one cup bread-crumbs
• two cups chopped sour apples
• one-half cup sugar
• one teaspoonful cinnamon
• two tablespoonfuls butter cut into small bits

Method

1. 1

   Butter a deep dish, and put a layer of chopped apple at the bottom; sprinkle with sugar, a few bits of butter, and cinnamon; cover with bread-crumbs, then more apple; proceed in this way until the dish is full, having a layer of crumbs on top.

2. 2

   Cover closely, and steam three-quarters of an hour in a moderate oven, then uncover and brown quickly.

3. 3

   Eat warm with sugar and cream or sweet sauce.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 65. The excerpt below is the record exactly as published.

BROWN BETTY. 1 66 and serve with cream and sugar. — Every-day Cook- Book. : Miss Neill. Belford , Clarke , & Co., Pubs. (By per) C holds that a man cannot have a pure mind who refuses apple-dumplings. I am not certain but he is right. — Grace before Meat : Charles Lamb. Brown Betty. “Take one cup bread-crumbs, two cups chopped sour apples, one-half cup sugar, one teaspoonful cin- namon, two tablespoonfuls butter cut into small bits

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