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Apple Slurm
From The Ideal cook book, 1899
Serves 6
Serve from the saucepan onto the plates.
Presented as published in 1899. 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
718Calories
8 gProtein
89 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein7.8 g
Carbohydrates89 g
Fiber2.2 g
Sugars37 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium163 mg
Potassium147 mg
Calcium125 mg
Iron3.9 mg
Magnesium22 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A1.1 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate103 mcg
Choline4.6 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 99. The excerpt below is the record exactly as published.
Apple Slurm-—lIngredients—Apples, lemon, sugar, suet, flour, salt, baking powder. Peel and cut in slices the apples, put them in a saucepan with lemon rind, a cupful of sugar and glass of water. Allow to stew halfan hour. Take out lemon rind. Then makea cover for the saucepan of one large cupful of suet finely minced, three large cupfuls of sifted flour, two teaspoonfuls of baking powder, and a pinch of salt
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