Plain Fruit Pudding, or Brown Betty
From Every-day dishes and every-day work, 1897
Stoned cherries can replace apples and raisins.
Presented as published in 1897. 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
176Calories
1 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein1 g
Carbohydrates47 g
Fiber4.7 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.6 mg
Potassium340 mg
Calcium26 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline13 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 73. The excerpt below is the record exactly as published.
Plain Fniit Pudding-, or Brown Betty.— Chop together one part seeded raisins and two parts good tart apples. Fill a pud- ding-dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.