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Green Apple Slump
From The Rural cook book, 1907
Serves 2
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
460Calories
14 gProtein
98 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat7.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium822 mg
Potassium172 mg
Calcium156 mg
Iron7.3 mg
Magnesium34 mg
Phosphorus185 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 33. The excerpt below is the record exactly as published.
Green Apple Slump.— Stew and strain a quart of green apples and sweeten to taste. Make a biscuit crust with two cupfuls of flour, one heaping teaspoonful of baking powder, one tablespoonful of butter and one-half teaspoonful of salt
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