Apple Slump
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
746Calories
2 gProtein
196 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein1.9 g
Carbohydrates196 g
Fiber9.5 g
Sugars176 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium70 mg
Potassium665 mg
Calcium39 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate0.3 mcg
Choline25 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 8. The excerpt below is the record exactly as published.
Apple Slump. Pare, core, and slice 4 apples. Cook in water to cover till tender. Put into baking dish, add sugar to taste (about % C.) and 1/2 T. cinnamon (or other spice) and 1 Tb. butter. Cover dish with biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.