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Brown Betty Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
518Calories
8 gProtein
119 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein7.9 g
Carbohydrates119 g
Fiber6.1 g
Sugars76 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol31 mg
Sodium397 mg
Potassium318 mg
Calcium126 mg
Iron2.9 mg
Magnesium33 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate58 mcg
Choline16 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Brown Betty Pudding One*cup bread crumbs, two cups chopped apples, half cup sugar, one teaspoon cinnamon, two tablespoons butter in bits
Cook this with the app: pantry check, scaling, and the assistant.