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Apple Slump No. 1
From Fruit recipes, 1907
Serves 3
May be served with sweet sauce.
Presented as published in 1907. 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
666Calories
1 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein0.6 g
Carbohydrates169 g
Fiber0.1 g
Sugars166 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.1 mg
Sodium171 mg
Potassium3240 mg
Calcium465 mg
Iron11 mg
Magnesium538 mg
Phosphorus108 mg
Zinc0.7 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.3 mg
Folate4.8 mcg
Choline29 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 17. The excerpt below is the record exactly as published.
APPLE SLUMP No. 1 Pare, core, and quarter one dozen tart, juicy apples and place in a saucepan which has a close cover. Pour over them a pint of hot water and set on the back of the stove for eight minutes, when add two cups of molasses. Make a soft biscuit dough with milk
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