Brown Betty or Scalloped Apples

Ingredients

• 2 cups bread crumbs
• 14 cup sugar, brown or white
• 14 cup butter, melted
• 14 teaspoon grated nutmeg
• 1 quart sliced apples
• Y% cup hot water
• Grated rind and juice 4% lemon

Method

1. 1

   Mix crumbs and butter lightly with fork.

2. 2

   Cover bottom of buttered pudding dish with crumbs and spread over half the apples, sprinkle with half the sugar, nutmeg, lemon juice, and rind mixed together; repeat, cover with remaining crumbs and water, and bake 40 minutes in moderate oven (350° F.).

3. 3

   Cover at first to prevent crumbs browning too rapidly.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.

BROWN BETTY or SCALLOPED APPLES 2 cups bread crumbs 14 cup sugar, brown or white 14 cup butter, melted 14 teaspoon grated nutmeg 1 quart sliced apples Grated rind and juice 4% lemon Y% cup hot water

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