Recipe: Rasberry Fruit Betty

  • Cook one box of raspberries with
  • One-half cup of water,
  • One-half cup of sugar,

Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add

  • One and one-half cups of fine bread crumbs,
  • One-half cup of flour,
  • Two teaspoons of baking powder,
  • One-half teaspoon of salt,
  • One-half cup of brown sugar,
  • One-half teaspoon of cinnamon,
  • Two tablespoons of melted shortening,
  • Yolk of one egg.

Beat to mix and then pour into well-greased PUDDING dish and bake in a moderate oven for thirty minutes. Serve with fruit Sauce made from

  • White of one egg,
  • One-half glass of jelly.

Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss