Apple Brown Betty
Recipe No. 107 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 107 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Apples, fresh* — 20 pounds
- Bread, cubed — 6 pounds
- Sugar, granulated — 7 pounds (3½ No. 56 dippers)
- Salt — ¾ ounce (1½ mess kit spoons)
- Cinnamon — 1½ ounces (6 mess kit spoons)
- Raisins, seedless — 3 pounds (3 mess kit cups)
- Lemon juice — ½ pint (⅓ mess kit cup)
- Molasses — 1 quart (1 No. 56 dipper)
- Water — 1 gallon (4 No. 56 dippers)
- Butter, melted — 2 pounds (1 No. 56 dipper)
Directions
Key ingredients
- Wash apples; pare and core. Slice apples.
- Mix all ingredients together and place in greased baking pans.
- Bake in moderate oven (375° F.) about 1 hour.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Apples, fresh — 1 lb 9⅔ oz Bread, cubed — 7⅔ oz Sugar, granulated — 9 oz Salt — about ⅓ tsp Cinnamon — about ¾ tsp Raisins, seedless — 3¾ oz Lemon juice — 1¼ tbsp Molasses — 5 tbsp Water — 1¼ cups Butter, melted — 2½ oz
Three No. 10 cans apples may be substituted for the 20 pounds fresh apples. Serve with hard sauce (recipe No. 488) or lemon sauce (recipe No. 489), or with evaporated milk.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 107, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.