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Brown Betty
From The Rural cook book, 1907
Serves 4
Serve with hard sauce made from butter, sugar, and cream.
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
733Calories
9 gProtein
123 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein8.9 g
Carbohydrates123 g
Fiber6 g
Sugars77 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium443 mg
Potassium330 mg
Calcium135 mg
Iron3.1 mg
Magnesium36 mg
Phosphorus131 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate65 mcg
Choline22 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 39. The excerpt below is the record exactly as published.
Brown Betty. — Mix a cupful of sugar and a level teaspoonful of cinnamon. Prepare about a quart of sliced tart apples. Stir into a pint of soft bread crumbs about half a cupful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.