Brown Betty

Ingredients

• One cup of bread-crumbs
• two cups of chopped tart apples
• half a cupful of sugar
• one teaspoonful of cinnamon
• two teaspoonfuls of butter

Method

1. 1

   Butter a deep dish, layer chopped apples at the bottom, sprinkle with sugar, butter, and cinnamon, cover with bread-crumbs, and repeat until full.

2. 2

   Top with crumbs, cover, and steam for three-quarters of an hour in a moderate oven.

3. 3

   Uncover and brown quickly.

4. 4

   Serve warm with sugar and cream or sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 15. The excerpt below is the record exactly as published.

Brown Betty. One cup of bread-crumbs, two cups of chopped tart apples, half a cupful of suo-ar, one teaspoonf ul of cinnamon, and two teaspoonf uls of butter cut into small pieces. Butter a deep dish, and put a layer of the chopped apples at the bottom; sprinkle with sugar, a few bits of butter and cinnamon; cover with bread-crumbs, then more apple. Proceed in this order until the dish is full, having a layer of crumbs at the top. Cover closely, and steam three-quarters of an hour in a moderate oven; DEEP PUDDING-PANS. 32 TWENTIETH CENTURY HOME COOK BOOK. then uncovei- and brown quickly. Eat warm with .sugar and cream or sweet sauce. Servo in the dish in which it is halved. XIV. Some Good Puddings. Suet Pudding. — Take one teacupful of chopped suet, one of sour milk, one of molasses ; also a teaspoonful of saleratus. Add flour to make it stiff. Use one tea- cupful of raisins, one of currants, one teaspoonful of each kind of spice, and three eggs. Boil three hours. Steamed Pudding. — Take one cupful of suet, chopped very fine, and one cup- ful of molasses, one cupful of sour milk, one teaspoonful of cinnamon

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