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Home > Private Collections > Cookit > History Cookbook > Edwardian & WW1 > Food & Drink > Preparation & Cooking > Apple Brown Betty Pudding
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Apples in a basket.
Firm apples are needed for the Apple Brown Betty. Cooking and eating apples were both used in cooked dishes. Eating apples stay firm when cooked and are sweeter. Cooking apples become soft when cooked but need more sugar as they can be quite sharp.
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A stale brown loaf m...
Bread which had become a bit dry and hard for eating, was often used in cooking. The soft part of this loaf has been crumbled finely to use in the Apple Brown Betty Pudding.
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Ground cinnamon on a...
Ground cinnamon was used to flavour sweet and savoury dishes. This half teaspoon of cinnamon is to flavour the Apple pudding.
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Raisins on a teaplat...
Raisins and sultanas were used to add sweetness to meat and fruit dishes. Raisins and sultanas could be bought but needed to be 'picked over' to remove the pips and stalks before using. Modern raisins and sultanas can be used straight from the packet.
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Brown sugar.
Both white and brown sugar were available in the Edwardian era. Brown sugar was less expensive and is used in the Apple Brown Betty dish.
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Ingredients for the ...
Butter, brown sugar, raisins and cinnamon are used in the layers of the Apple Brown Betty.
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Unsalted butter
Butter was stored in the cool pantry. Pieces were cut and brought into the kitchen area as they were needed. Butter was often salted to help to keep it fresh. The salt could be washed out of it or fresh butter could be used which had not yet been salted.
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Lemon
Lemon zest (the outer part of the skin grated very finely) was used to flavour the Apple Brown Betty. Modern lemons and oranges are often coated in a thin layer of wax to help preserve them. If you need the zest of a lemon look out for unwaxed lemons.
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Edwardian cook in fr...
This cook is making breadcrumbs at the table. Edwardian kitchens did not have worktops around the outside and most preparation took place on a table in the centre. The range has copper cookpots on the top.
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Making breadcrumbs.
This Edwardian cook is shredding dry bread to make breadcrumbs for the Apple Brown Betty. These will be weighed in the scales by her side.
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Breaking up the shre...
The shredded dried bread is broken up into fine crumbs in the bowl.
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Making breadcrumbs.
Once the bread has been shredded off the loaf, it needs to be rubbed through your fingertips to make fine crumbs.
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Peeling and coring t...
The apples are peeled and then cored for the Apple Brown Betty. This dish whilst popularly made with apples also used whatever fruit was in season. Many old recipes were adaptable like this.
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Thinly slicing the a...
The peeled and cored apples are thinly sliced to be used in the apple pudding.
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Thinly sliced apples...
The sliced apples are layered with the breadcrumbs, sugar and spice to create the pudding.
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Preparing the Apple ...
The Edwardian cook prepares the apples at the table in the centre of the kitchen. Large copper stock pots are heating on the range in the background.
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Page 1 of 2 Previous Page [ 1 2 ] Next Page  [Slideshow]