Brown Betty
From The Swedish, French, American cook book, 1918
Serves 2
Serve hot with hard sauce or cold with cream.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 561. The excerpt below is the record exactly as published.
Brown Betty ( Pomme a la Charlotte ) Cut stale bread in small dices. Measure four cups and put in a bowl. In the meantime, peel six large green apples, put on a board and chop. Mix bread and apples together, add to that one cup of granulated sugar, two tablespoons brandy, one tea¬ spoon cinnamon, and a little salt. Take a souffle dish, butter well, fill with the apples and bread, put on top some slices of peeled and cored apples, sprinkle with a little cinnamon and about one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.