Brown Betty

Ingredients

• 3 medituu-sized apples
• i^ cup sugar
• 1 cup stale bread crtunbs
• V2 teaspoon cinnamon
• i/i cup butter
• Vi cup boiling water
• Juice and rind of 1 lemon

Method

1. 1

   Pare, quarter, core and slice the apples.

2. 2

   Melt the butter and pour it with the lemon juice over the crumbs.

3. 3

   Mix the cinnamon, grated lemon rind and sugar together.

4. 4

   Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs.

5. 5

   Pour the water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs.

6. 6

   Serve with cream or with soft custard or lemon sauce.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.

BROWN BETTY 3 medituu-sized apples i^ cup sugar 1 cup stale bread crtunbs V2 teaspoon cinnamon i/i cup butter Juice and rind of Vi lemon Vi cup boiling water Pare, quarter, core and slice the apples. Melt the butter and pour it with the lemon juice over the crumbs. Mix the cinnamon, grated lemon rind and sugar together. Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixtui'e, and making the last layer of crumbs. Pour the water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then un- cover and brown the crumbs. Serve -with cream or with soft custard or lemon sauce. QUEEN OF PUDDINGS 1 quart milk 4 eggs 1 pint bread crumbs Juice and rind of 1 lemon

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