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Jenny Patterson cookbook, May 24, 1880
Page 1
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Apple Betty To about half a loaf of grated bread-crumbs, take half a pound of stewed and sweetened apples, a good sized lump of butter, a little cinnamon and nutmeg, and a tin cupful of milk. Put the apples and crumbs in the pudding-pan in alternate layers, and pour the milk over the whole. Bake it half an hour, and eat it either cold or hot, [with?] butter and sugar sauce. Apple Pudding Pare and chop half a dozen good sm apples. Butter a pudding-dish and put in a layer of of grated bread half an inch thick; add small bits of butter; put in a layer of chopped apples, with sugar and grated lemon peel,and repeat until the dish is full, having a layer of bread at the top; pour over the whole one cup of water and bake thirty minutes.
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Apple Betty To about half a loaf of grated bread-crumbs, take half a pound of stewed and sweetened apples, a good sized lump of butter, a little cinnamon and nutmeg, and a tin cupful of milk. Put the apples and crumbs in the pudding-pan in alternate layers, and pour the milk over the whole. Bake it half an hour, and eat it either cold or hot, [with?] butter and sugar sauce. Apple Pudding Pare and chop half a dozen good sm apples. Butter a pudding-dish and put in a layer of of grated bread half an inch thick; add small bits of butter; put in a layer of chopped apples, with sugar and grated lemon peel,and repeat until the dish is full, having a layer of bread at the top; pour over the whole one cup of water and bake thirty minutes.
Szathmary Culinary Manuscripts and Cookbooks
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