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Brown Betty
From The Times cook book, no. 2, 1905
Serves 6
Serve warm or cold with hard sauce or rich 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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 115. The excerpt below is the record exactly as published.
BROWN BETTY. Mrs. A. H. Jas- per, 717 San Julian street, Los Angeles— A good way to use up stale bread. Soak enough bread to fill a small basin. Peal and take out cores of five or six gaod-sized apples; chop fine; put enough bread in basin to cover bottom; add bits of butter, then a layer of chopped apples; sprinkle over with cinnamon and sugar
Cook this with the app: pantry check, scaling, and the assistant.