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Prune Brown Betty
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
718Calories
11 gProtein
170 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein11 g
Carbohydrates170 g
Fiber11 g
Sugars100 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol24 mg
Sodium458 mg
Potassium1023 mg
Calcium206 mg
Iron4.3 mg
Magnesium77 mg
Phosphorus181 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K71 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate69 mcg
Choline21 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 48. The excerpt below is the record exactly as published.
PRUNE BROWN BETTY. Entire wheat bread crumbs, 2 Cinnamon and nutmeg. cups. Prunes, 1 pound. Butter, 3 tablespoons. Brown sugar, 1 cup. Hot milk, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.