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Brown Betty

Name: Brown Betty
Yield: 6 servings
Cuisine: American
Ingredients: half a loaf of white bread; twice as much sliced apple or other fruit; sprinkle with sugar; sprinkle with nutmeg; bits of butter

From The Hotel St. Francis cook book, 1919

Serves 6

Presented as published in 1919. 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

Nutrition per serving

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (24 nutrients)

Calories6.8 kcal

Protein0.2 g

Carbohydrates1.2 g

Fiber0.1 g

Sugars0.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Sodium12 mg

Potassium2.9 mg

Calcium5.3 mg

Iron0.1 mg

Magnesium0.7 mg

Phosphorus2.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin B60 mg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Water0.9 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 79. The excerpt below is the record exactly as published.

Brown Betty. Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter

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