Peach Brown Betty

Ingredients

• a pound of evaporated peaches
• sugar
• a little cinnamon
• fine bread-crumbs
• bits of butter

Method

1. 1

   Stew a pound of evaporated peaches until tender and plump; place a layer of these in the bottom of a pudding dish, sprinkle them plentifully with sugar, and strew them quite thickly with fine bread-crumbs, scattering a little cinnamon over this; then arrange another layer of peaches, more sugar, crumbs, and spice, and so continue until the dish is full.

2. 2

   Just before adding the last layer, which should be of crumbs, pour in as much of the liquor in which the peaches were stewed as the dish will hold without 'floating' the contents.

3. 3

   After the top stratum of crumbs is in place, dot it with bits of butter; bake it covered for half an hour in a moderate oven, uncover and brown.

4. 4

   Eat with hard sauce.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

Peach Brown Betty, — Stew a pound of evaporated peaches until tender and plump ; place a layer of these in the bottom of a pudding dish, sprinlde them plentifully with sugar, and strew them quite thickly with fine bread-crumbs, scattering a little cinnamon over this; then arrange another layer of peaches, more sugar, crumbs, and spice, and so continue until the dish is full. Just be- fore adding the last layer, which should be of crumbs, pour in as much of the liquor in which the peaches were stewed as the dish will hold without "floating" the contents. After the fop stratum of crumbs is in place, dot it with bits of butter

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