{"id":7704,"slug":"brown-betty-3","title":"BROWN BETTY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four medium-sized apples","one-quarter cup of butter","juice of half a lemon","one cup of bread crumbs","one-half teaspoon of cinnamon","grated rind of one-half lemon","one-quarter cup of sugar","one-quarter cup of boiling water","cream or soft custard or lemon sauce","chicken-fat"],"ingredients_norm":["sized apple","butter","juice of half lemon","bread crumb","cinnamon","rind of half lemon","sugar","boiling water","cream or soft custard or lemon sauce","chicken fat"],"steps":["Pare, quarter, core and slice four medium-sized apples.","Melt one-quarter cup of butter and pour it with the juice of half a lemon over one cup of bread crumbs.","Mix one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter cup of sugar together.","Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs.","Pour one-quarter cup of boiling water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs.","Serve with cream or with soft custard or lemon sauce.","If desired for a meat meal, substitute chicken-fat for butter and use lemon sauce."],"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/12350","source_ref":"pg:12350:w88:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f704e3d46f7e6bb707489da56301f151e4d5e37c844eb11b8bdeeb4ae32e5060","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-3"}