{"id":7261,"slug":"apple-slump","title":"APPLE SLUMP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["apples","a little water","sugar to taste","one pint of flour","one teaspoon of baking powder","a pinch of salt","two cups of milk","cream and sugar or soft custard"],"ingredients_norm":["apple","little water","sugar","flour","baking powder","salt","milk","cream and sugar or soft custard"],"steps":["Pare, core and quarter apples, add a little water and sugar to taste, stew until tender.","Sift one pint of flour and one teaspoon of baking powder, add a pinch of salt and two cups of milk, mix and turn out onto a lightly floured board.","Roll to one-half inch thickness and place over the stewed apples.","Cover and cook for ten minutes without lifting the lid.","Serve hot with cream and sugar or soft custard."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w50:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d6dae15c90f40dcee07cd51d29673af1ba1e0731eecd143d48a2ae497b43269b","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-slump"}