Brown Betty Pudding

Name: Brown Betty Pudding
Ingredients: Crumb enough old bread to make 3 cupsful.; Peel and slice enough apples to make 3 cupsful.; Put into a dish 1/2 cupful of sugar,; 1 teaspoonful ground cinnamon,; Measure out 3 tablespoonsful butter

From The junior cook book, 1920

Serve hot with a sauce made of 1 cup light brown sugar, 1 tablespoon cream, and 2 tablespoons butter.

Presented as published in 1920. 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

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 16. The excerpt below is the record exactly as published.

BROWN BETTY PUDDING Crumb enough old bread to make 3 ciipsful. Peel and slice enough apples to make 3 cups- ful. Butter a baking dish. Use one that can be taken to the table, as the pudding should be served in the dish in which it was baked. Put into a dish V-j cupful of sugar, 1 teaspoonful ground cinnamon, and mix together. Measure out 3 tablespoonsful butter

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