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Apple Slump No. 2

Name: Apple Slump No. 2
Yield: 4 servings
Ingredients: Mix with a milk biscuit dough (using a pint and a half of flour); one or two eggs; and through it two quarts of fine-cut apples

From Fruit recipes, 1907

Serves 4

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

596Calories

15 gProtein

130 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein15 g

Carbohydrates130 g

Fiber5.8 g

Sugars45 g

Total Fat4.4 g

Saturated Fat0.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol93 mg

Sodium37 mg

Potassium567 mg

Calcium54 mg

Iron6 mg

Magnesium46 mg

Phosphorus201 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C18 mg

Vitamin A49 mcg

Vitamin E0.5 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.8 mg

Folate162 mcg

Choline89 mg

Caffeine0 mg

Water418 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 18. The excerpt below is the record exactly as published.

APPLE SLUMP No. 2 Mix with a milk biscuit dough (using a pint and a half of flour) one or two eggs and through it two quarts of fine- cut apples

Cook this with the app: pantry check, scaling, and the assistant.