1/3 cup butter or margarine, melted
2 cup soft bread crumbs
6 cup apples, pared, cored and sliced,
1/2 cup granulated or brown sugar
1/2 tsp nutmeg or mace
1/4 tsp cinnamon
1 tbsp lemon rind, grated
2 tbsp lemon juice
1/4 cup ; water
Directions
Preheat the oven to 375 Degrees F. Toss the bread crumbs with the
melted butter, and arrange 1/3 of the crumb mixture in a greased 1
1/2-quart casserole. Cover with 1/2 of the apples and 1/2 of the
combined mixture, sugar, nutmeg, cinnamon and rind, blended well.
Cover with 1/3 of the bread mixture, the rest of the apples and the
rest of the combined mixture. Spoon on the lemon mixture, lemon juice
and water combined and well blended, and top with the rest of the
crumbs. Cover and bake in a moderately-hot oven, 375 Degrees F, for
1/2 hour. Uncover and continue baking for another 1/2 hour or until
the apples are done.
To Serve:
Top with cream, whipped cream with a little cinnamon sprinkled over
the top, grated cheese or ice cream.
Peach Brown Betty
Substitute 6 cups of fresh peaches for the apples in the above recipe.
For 2 to 3 servings
Halve each of the ingredients, make as directed, using a 1-Quart
casserole. Bake, covered, at 350 Degrees F., for 1/2 hour. Uncover
and bake for an additional 1/2 hour or until the apples or peaches
are done.
From: The Good Housekeeping Cookbook Copyright 1949
Posted by: Rich Harper
Servings: 6 servings
Apple Brown Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Experts have traced the existance of recipes far back into distant history, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old recipes were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the cooks of Roman times used many herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cookery, some of which are kept safe in private libraries. During the succeeding few centuries, the powerful and wealthy strove to offer the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that cooking and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books were greatly in demand as a result of higher levels of literacy, more free time and having more disposable income. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Brown Betty recipe.
