May S. Metzler’s 1921 Recipe for ‘Oatmeal Betty’
2 cups cooked oatmeal
4 cups apples cut small
½ cup dates
½ cup syrup
¼ cup sugar
¼ teaspoon cinnamon
Mix and bake for one-half hour. Serve with cream.
May S. Meltzer, Date Cook Book (1921)
Now this is my kinda recipe. Simple to the point of minimalism. List of ingredients: cooked oatmeal, apples, dates, syrup, sugar, cinnamon. Instructions: mix it, bake it, eat it with cream. Job done.
The volume I found this recipe in is a bit of a gold mine for dried date lovers, of which I most definitely am one. The Date Cook Book seems to have been first published in 1919, and reprinted in 1921, to mark the California International Festival of Dates1I can find no information on this event, but presumably it took place in California, round about 1919-1921., and is a collection of dozens of date-based recipes for everything from bread, muffins, waffles etc to preserves and jams, to salads and sandwiches.
There’s hardly any information available online about May S. (Sowles) Metzler. It doesn’t seem as though she had a career as a cookery book writer, or if she did, then her publications have been lost in the mists of time, but she does seem to have been a big fan of the humble but versatile date. In her introduction she declared:
“Dates are a product which lend themselves to perhaps a greater variety of uses than any other one article of food ; and, consequently, I trust a book devoted exclusively to Dates will find favor with all those who desire a more extended acquaintance with this most delicious fruit.”
This particular recipe is a variant on a ‘brown betty’: a traditional pudding of alternating layers of sliced or chopped apples and breadcrumbs, dotted throughout with butter, and baked until the top layer of crumbs turn golden brown.
May S. Metzler’s Oatmeal Betty chucks out the breadcrumbs in favour of cooked oatmeal2Double thumbs-up from me, from a gluten issues p.o.v. mixed with chopped apples, dates, syrup, sugar and cinnamon. That’s it. A couple of questions from me: jumbo or rolled oats? I’d guess jumbo, to avoid the oatmeal becoming too mushy. And what sort of syrup? A light sugar syrup? Or something thicker, like maple syrup, or golden syrup? I’d guess the latter, to help everything bind nicely?
Mix everything together, pour the mixture into a presumably buttered or otherwise greased baking dish, and bake for a half-hour or so. In a moderate oven, or so I’d assume, so around 180°C? Sounds about right. Keep an eye on it to make sure the top browns nicely. The result will probably be something like a big, fruity flapjack. Serve immediately, with cream. Or custard. To be honest, I always vote custard, and would need a pretty damned convincing reason not to.
Thinking about it, this is something I could definitely make… and so I think I definitely will. I’ll report back in due course. In the meantime, what do you reckon? Does Oatmeal Betty sound like something you’d enjoy? Or is it likely to be a bit too stodgy for your palate? And the most important question of all: cream or custard? Do let me know, in the traditional manner, via the comments.
I’m a big fan of Oats (not the “instant” type…) from Jumbo to Fine-milled & Oat Flour; I often use the latter to thicken dishes rather than cornflour – more nutritious, more fibre, so win win. Likewise Dates, Currants, Raisins, but not a fan of Sultanas (bizarre?). So before I embark on cooking this, what is meant by “cooked oatmeal”..? Is it 2 cups of porridge / porage..? I’m assuming so, but….
Hi Raymond – I’m a big fan of oats as well. In addition to your top tips: oat bran is great filler / binder for burgers, meaty or veggie, instead of breadcrumbs.
Yes, I’m assuming that cooked oatmeal means a basic porridge. Obviously the stuff can set like concrete if you leave it alone for too long, so I guess it needs to be made just before the other ingredients are added, and then baked right away. Should be an interesting one to experiment with 🙂
Hi Darren,
Ray AKA “Blockerz” here. OK here’s my version of ‘Oatmeal Betty’:
Approx conversion used by volume:
1 cup = 240ml. ½ cup = 8 Tbsp / 120ml. ¼ cup = 4 Tbsp.
Ingredients:
– 480ml dry volume Jumbo oats mixed with 480ml milk or water or 50:50 milk/water.
– 1L / 1000ml apples Culinary or Dessert – peeled, cored, finely chopped.
– 120ml Dates, stoned & finely chopped.
– 8 tbsp Golden Syrup.
– 2 tbsp Caster sugar.
– 2 tbsp Soft Dark Brown sugar.
– 1/8th tsp (good pinch?) of Ground Cloves.
NB: Make the porridge after all other ingredients have been prepared, then use straight away while still hot.
In a large bowl, mix the sugars together then add the chopped dates & stir thoroughly.
In a saucepan add the water (or milk / milk & water as desired) to the dry oats & on a low heat, bring just to simmering point while stirring frequently. (Optional: Add a good knob of butter to the hot porridge & stir in.) Remove from heat.
Add all of the chopped apple to the bowl containing the sugars & dates, sprinkle over the spice of choice, then mix together really well.
Add the hot porridge & stir really well. Finally add the syrup & ensure everything is fully & evenly combined.
Transfer the mix into a large greased / lined dish or tray. Press down & smooth out using the back of a large spoon.
Bake at 180C for around 30 – 40 mins. or until starting to colour. [*See note on Temps & Times]
Serve hot with custard – or serve cold with natural unsweetened yoghurt or cream / ice cream.
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Thoughts:
– This makes a lot of finished product (the original tray I’d prepared was way too small), so moved to a large, deep rectangular dish (300 L x 180 W x 60 D). For 2 people, we’ve got enough for a week… Need to check if it freezes OK.
– *Temps & times: Our oven is a bit “off-the-ball” with temps so next time will pre-heat to 200C then reduce to 180C after 15 mins, & go from there. Likewise switching the oven to fan+grill may help brown the top?
– The finished product is very sweet (to our tastes) so next time will completely leave out the sugars, as the syrup & sweet fruits will do the job? Or leave out the sugars & add 2 or 3 tablespoons of Currants instead?
– Cooked apple: Do you want soft acidic fruit (ie: Bramley) or firmer less acidic fruit (ie: dessert)? We used a dual-purpose Culinary/Cider apple (Royal Somerset) which stays firm & keeps it’s shape after cooking. I may try coarsely grating some of the apples next time…
– Spices: Pick your own? We are not fans of Cinnamon so used a smaller amount of Ground Cloves for a warming background hint on nose & palate.
In summary, this is one I’ll definitely be making (& tinkering with) again.
Ray.