Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of powdered sugar
- one-half cup of thick cream
- one-half teaspoon of vanilla
- one cup of bread crumbs
- one-half cup of molasses
- one-half cup of cold water
- four teaspoons of melted butter over one
- one-half cup of sugar
- one pint of chopped apples
- one cup of chopped raisins
- one teaspoon of cinnamon
- a teaspoon of cloves
- one qgg stiff
- one egg
- one-fourth cup of milk until stiff
- eight sliced apples
- six apples
- four four teaspoons of melted butter over one
- one-half cups of soft bread crumbs
- 10 two hundred
- cinnamon
Directions
Beat the white of one Qgg stiff; add the well beaten yolk of one egg and gradually add one cup of powdered sugar. Beat one-half cup of thick cream and one-fourth cup of milk until stiff, combine the mixture and add one-half teaspoon of vanilla.
BROWN BETTY.— I.
One cup of bread crumbs, eight sliced apples, one-half cup of molasses, one-half cup of cold water; butter a baking dish, put a layer of crumbs, then a layer of apples, sprinkle with cin- namon and sugar and dot with bits of butter; repeat until the dish is full; insert a knife in several places and pour in the water and molasses. Set in a pan of hot water and bake for forty-five minutes. Serve hot with cream or hard sauce.
BROWN BETTY.— II.
Pare and chop six apples. Place a layer of apple in a^well buttered pudding dish, then a layer of bread crumbs, sprinkle with brown sugar and cinnamon, repeat until the dish is full; add several generous lumps of butter and pour sweet milk or hot water on until it comes within an inch of the top of the pan. Bake in a moderate oven until brown, and serve with plain or whipped cream.
BROWN BETTY.— III.
Four four teaspoons of melted butter over one and one-half cups of soft bread crumbs; stir until the crumbs are evenly but- tered. Put a layer of the crumbs into a well greased pudding dish, mix one-half cup of sugar, one pint of chopped apples, one cup of chopped raisins, one teaspoon of cinnamon and one- quarter of a teaspoon of cloves. Put a layer of the apple mix- ture over the crumbs and alternate until all is used, finishing with crumbs. Cover closely and bake for three-quarters of an hour in a moderate oven, uncover and brown. Serve hot with hard sauce, or cold with cream.
10 Two Hundred and Nine Ways of Preparing the Apple.