Brown Betty Pudding

Ingredients

• 3 cupsful crumbed old bread
• 3 cupsful sliced apples
• 1/2 cupful of sugar
• 1 teaspoonful ground cinnamon

Method

1. 1

   Butter a baking dish.

2. 2

   Mix sugar and cinnamon, then layer bread crumbs and sliced apples in the dish.

3. 3

   Bake until apples are tender.

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.

/^ cupful of sugar and % teaspoonful salt. When the milk and tapioca are smooth and thick stir in the yellows of egg and sugar. Pour gradually and stir all the time so that the yel- lows will not lump. Add 3 tablespoonsful of grated cocoanut and continue stirring till well mixed. Cook without stirring for 15 minutes till the pudding is like thick custard. Take pan from the fire and hold in the left hand. 155 COCOANUT PUDDING With the egg beater held in the right hand, beat the whites, while pouring over them the hot custard. Beat till the custard and whites are well mixed. Add 1 teaspoonful vanilla flavoring and beat till mixed. Set aside till cool. Serve cold mth cream and, if desired, sugar. This delicious pudding can be made early in the morning and kept in a cool place till time of serving. If desired, it may be poured into indi- vidual molds and served in sherbet dishes for a choice ''company" dessert. 157 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

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