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Apple Slump
From Mary Jane's cook book, 1916
Serves 3
Peggy Bluenose.
Presented as published in 1916. 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
622Calories
1 gProtein
159 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein1.4 g
Carbohydrates159 g
Fiber4.3 g
Sugars147 g
Total Fat5.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol11 mg
Sodium126 mg
Potassium1901 mg
Calcium254 mg
Iron5.7 mg
Magnesium283 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate5.1 mcg
Choline25 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 49. The excerpt below is the record exactly as published.
APPLE SLUMP. Apples, 1 quart. Water, 1 cup. Sugar, !/2 cup. Cinnamon, 1/2 teaspoon. Molasses, 1 cup. Nutmeg, 1/2 teaspoon Butter, 1 tablespoon. Biscuit dough.
Cook this with the app: pantry check, scaling, and the assistant.