Danish Brown Betty
From Pan-Pacific cook book, 1915
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
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.
DANISH BROWN BETTY Grate half a loaf of stale pumpernickel, and saute the crumbs in half a cup of butter for a few moments. Have ready a pint of rich thick apple sauce flavored. Spread a thick layer of the crumbs in a pudding dish, cover with the sauce and repeat until the dish is full with the crumbs on top. Bake in a moderate oven for half an hour, then cool. Whip a gill of double cream
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