Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Blackberry Slump
From Mary Jane's cook book, 1916
Serves 11
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
286Calories
9 gProtein
63 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein8.6 g
Carbohydrates63 g
Fiber8.7 g
Sugars38 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol34 mg
Sodium103 mg
Potassium349 mg
Calcium88 mg
Iron3.2 mg
Magnesium48 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C25 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate77 mcg
Choline27 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 48. The excerpt below is the record exactly as published.
BLACKBERRY SLUMP. Flour, 1 quart. Blackberries, 2 quarts. Baking powder. 2 teaspoons. Sugar, iy2 cups. Eggs, 2. Water, 2 cups. Milk. Sift flour and baking powder 2 or 3 times. Stir in the well beaten eggs and add enough milk to make a stiff batter. Stew the blackberries with the sugar and water and when slightly soft drop in the batter molded into dumplings. Boil 20 minutes with tho cover tightly fastened on. Serve with cream and sugar or plain sugar. BERRY SHORTCAKE. Flour, 1 quart. Butter, 2 tablespoons. Salt, 1/2 teaspoon. Milk, 1 pint. Baking powder, 2 teaspoons.
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