Apple Slump
From The Pocumtuc housewife, 1897
The quarters should be whole and clear.
Presented as published in 1897. 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
1415Calories
0 gProtein
365 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1415 kcal
Protein0 g
Carbohydrates365 g
Fiber0 g
Sugars366 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium84 mg
Potassium3228 mg
Calcium455 mg
Iron11 mg
Magnesium535 mg
Phosphorus68 mg
Zinc0.7 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 10. The excerpt below is the record exactly as published.
Apple Slump. Mrs. E. Co\\xes. Fill small stew pan one-third full of quartered apple; add one cup sugar, two thirds cup molasses, nutmeg, cloves and cinna- mon; cover and cook a very little. Make a biscuit dough with- out shortening, roll one inch thick and cover the apple. Cook slowly for an hour, covered; then let it brown. Lift the crust, break in pieces and pour apple over. The quarters should be whole and clear. Baked Rice Pudding. Miss E. Williams. One teacup rice, two and a half quarts of milk, one half tea- spoon salt, a small cup of sugar, half a cup of raisins, cinnamon
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