Recipe of the Week: Apple Brown Betty

The following Apple Brown Betty recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. That 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.

  • 1/4 cup melted butter
  • 1 pint bread crumbs from center of loaf
  • 1 pint sliced apples
  • 1/2 cup fruit juice or water
  • 1/2 cup sugar or molasses
  • Juice and grated rind of a lemon or orange
  1. Arrange alternate layers of buttered bread crumbs and thinly sliced apples in a pudding-dish
  2. Sprinkle with sugar and a little cinnamon or other spices.
  3. Finish with crumbs
  4. Pour mixed molasses and water or fruit-juice over all.
  5. Cover and bake for one-half hour
  6. Remove the cover and bake for another 45 minutes.

Stewed peaches, apricots, or rhubarb make a good substitute for the apples in this pudding.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!


      1. Delighted to help! Also an additional thought and you may already do this too… Especially for recipes with longer baking times, I place a foil “shield” (like a pie shield) around the edge until the last 15-20 minutes (varies a bit with the recipe). This helps prevent over baking around the edges. In addition to pie crusts (and perhaps Apple Brown Betty recipes), it’s a great technique with brownies too.

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