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Brown Betty Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
557Calories
9 gProtein
127 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein8.8 g
Carbohydrates127 g
Fiber6.4 g
Sugars80 g
Total Fat9 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol16 mg
Sodium455 mg
Potassium400 mg
Calcium181 mg
Iron3.6 mg
Magnesium41 mg
Phosphorus128 mg
Zinc1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate65 mcg
Choline18 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 326. The excerpt below is the record exactly as published.
Brown Betty Pudding. Take for this pudding a cupful of grated bread crumbs, two cupfuls of fine-chopped tart apples, half a cupful of brown sugar, a teaspoonful of cinnamon, and one table- spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.