{"id":4846,"slug":"brown-betty-2","title":"Brown Betty","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Half a loaf of white bread (or bread crumbs)","Sliced apple or other fruit (twice as much as the crumbs)","Sugar","Nutmeg","Butter","Cream (for serving)"],"ingredients_norm":["loaf of white bread","apple or other fruit","sugar","nutmeg","butter","cream"],"steps":["Pull half a loaf of white bread to bits, or use bread crumbs.","The pulled bread makes the lighter pudding.","Butter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of butter, add another layer of crumbs, and so on, for about three layers, having the crumbs last.","Bake until brown, and the fruit well done, or about twenty minutes.","Serve with cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w39:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5daee85e89c8358b5be6b83509ccee5865d7365a4290da8ebe0d149497265927","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brown-betty-2"}