Brown Betty

Name: Brown Betty
Ingredients: One-half cup of milk (scant); 2 large cups of brown sugar; 1 cup of black walnut kernels or chopped almonds

From Colonial recipes, from old Virginia and Maryland manors, 1907

Walnuts are preferred over almonds.

Presented as published in 1907. 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

2507Calories

34 gProtein

449 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories2507 kcal

Protein34 g

Carbohydrates449 g

Fiber8.4 g

Sugars434 g

Total Fat77 g

Saturated Fat6.5 g

Monounsaturated Fat20 g

Polyunsaturated Fat45 g

Omega-33.3 g

Cholesterol15 mg

Sodium172 mg

Potassium1411 mg

Calcium590 mg

Iron7 mg

Magnesium301 mg

Phosphorus772 mg

Zinc4.8 mg

Copper1.9 mg

Manganese5.1 mg

Vitamin D1.2 mcg

Vitamin C2.1 mg

Vitamin A41 mcg

Vitamin E2.6 mg

Vitamin K3.3 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate43 mcg

Choline71 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 25. The excerpt below is the record exactly as published.

BROWN BETTY {Weldon) One-half cup of milk (scant), 2 large cups of brown sugar. Boil 5 minutes, stirring briskly. When almost done stir in 1 cup of black walnut kernels or chopped almonds

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