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Brown Betty Recipe

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This recipe for Brown Betty, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Warns Schoenfeld (4/3/1900-2/13/1994)
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1 tsp.salt
1/4 teaspoon of nutmeg
1 lemon rind, grated
2 T. melted butter
1 pint bread crumbs
3 pints sliced apples

Directions:
Directions:
Mix sugar, nutmeg, grated lemon rind and melted butter in a pint of bread crumbs. Prepare three pints of sliced apples.
Butter a baking dish and fill alternating with crumb mixture and apples, beginning with the crumbs and ending with crumbs on top. lf apples not juicy, add one-half cup water, and if not tart add juice of one-half lemon. Bake slowly, covered at first, until
apples are done. Serve with cream. Modern Note: Anna would have baked this in her wood burning stove oven. So, suggested current cooking temperature is between 300-350, cooking time 20-40 minutes depending upon the apples.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40-60 minutes
Personal Notes:
Personal Notes:
Anna's brother, John Warns, compiled & printed a Wentworth, S.D. cookbook during the early 1920's, when he was owner and editor of The Wentworth Progress. This recipe is reprinted from that cookbook.

 

 

 

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