Prune Brown Betty

Name: Prune Brown Betty
Ingredients: buttered bread crumbs; cooked, unsweetened prunes; sugar; a little cinnamon; the prune juice

From The Memorial Hall cook book, 1919

Recipe contributed by L. W. M.

Presented as published in 1919. 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

791Calories

1 gProtein

205 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories791 kcal

Protein1 g

Carbohydrates205 g

Fiber0.1 g

Sugars241 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium109 mg

Potassium551 mg

Calcium42 mg

Iron1.2 mg

Magnesium40 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate13 mcg

Choline0.2 mg

Caffeine0 mg

Water200 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 27. The excerpt below is the record exactly as published.

Prune Brown Betty Fill a buttered pudding dish with alternating layers of buttered bread crumbs and cooked, unsweetened prunes that have been cooled and pitted. Sprinkle each prune layer with sugar. Have the top layer of crumbs, dotted with butter and a little cinnamon. Add the prune juice

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