Talk:Brown Betty (dessert)

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I'm just a recipe, and anywhere I be, people talk ... about me

Basically just a recipe, with minimal social and historical context. For Wikicookbook?--Wetman (talk) 06:26, 2 September 2008 (UTC)[reply]

No recipe

Putting a basic description and history (if you can find one) is fine, but a recipe would be tantamount to advice, which is forbidden under wiki guidelines. A basic description of what is usually put in it is fine, but no recipe.72.78.6.248 (talk) 22:51, 16 September 2008 (UTC)[reply]

God forbid that an article about a dish ever contain a recipe! (Makes hasty cross sign). Maikel (talk) 01:47, 28 December 2008 (UTC)[reply]

Relevance

Folks, please keep in mind that while YOU may know what a Brown Betty is and therefore consider this article trivial, I for one didn't and found this article very useful. Thanks. Maikel (talk) 01:49, 28 December 2008 (UTC)[reply]

Meatball?

Quote: A ‘betty’ is a baked pudding or "meatball" made of pudding.

I've removed the obscure meatball analogy. Maikel (talk) 02:04, 28 December 2008 (UTC)[reply]

History

it would be nice to have some history, if any is known

(Moved here from "comment" tag from main article by Maikel (talk) 02:04, 28 December 2008 (UTC))[reply]

Not much history I can find-

"Apple brown betty. A layered dessert of apples and buttered crumbs. The origin of the name is unknown, but the dish was first mentioned in print in 1864. It is also called "apple crisp" and "apple crust." ---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 10)

"Brown Betty: Put a layer of sweetened apple sauce in a buttered dish, add a few lumps of butter, then a layer of cracker crumbs sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs; bake in oven, and eat with cold, sweetened cream." ---Buckeye Cookery, Estelle Woods Wilcox, facsimile 1877 edition [Applewood Books:Bedford MA] (p. 197)

I am not sure, but would the idea that it was first mentioned in 1864 and a quote from an 1877 cookbook be considered public domain resources?

69.123.8.50 (talk) 02:46, 26 February 2011 (UTC)[reply]

Gabriella Petrick, a food historian at George Mason University in Virginia, says recipes with racial coding are common, especially in the South. But decoding history—finding out why a simple apple dessert originally from New England took the name of a mixed-race cook, real or mythical—is tricky, and often impossible. The recipe in my book was published in New Orleans, and when a dish came up there, Petrick says, a city with a historically tangled approach to race and ethnicity, things are extra clouded. https://web.archive.org/web/20150919170339/https://www.chowhound.com/food-news/106699/apple-brown-betty-a-race-based-dessert/ --Espoo (talk) 05:33, 20 September 2024 (UTC)[reply]