Nut Cake

Name: Nut Cake
Ingredients: 1 cup sour cream; two thirds cup butter; 8 eggs; 2 cups sugar; 1 cup nuts chopped; 4 cups flour; 2 teaspoons baking powder; 44 teaspoon soda

From The Carbon County cook book, 1926

Recipe by MRS. E. H. SANFORD.

Presented as published in 1926. 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

4935Calories

128 gProtein

913 gCarbs

210 gFat

Full nutrition (34 nutrients)

Calories4935 kcal

Protein128 g

Carbohydrates913 g

Fiber0 g

Sugars403 g

Total Fat210 g

Saturated Fat38 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.7 g

Omega-30.1 g

Cholesterol1950 mg

Sodium1674 mg

Potassium3100 mg

Calcium1148 mg

Iron39 mg

Magnesium289 mg

Phosphorus2191 mg

Zinc11 mg

Copper1.9 mg

Manganese4.3 mg

Vitamin D8 mcg

Vitamin C43 mg

Vitamin A721 mcg

Vitamin E4.2 mg

Vitamin K4 mcg

Vitamin B62 mg

Vitamin B123.7 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)4.3 mg

Niacin (B3)52 mg

Folate1146 mcg

Choline1176 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 11. The excerpt below is the record exactly as published.

Nut Cake Filling. 1 pint milk in sauce pan or double boiler. Let boil and thicken with % tablespoons cornstarch, 3 eggs, 34, cup sugar and add 1 cup crushed nuts. ) MRS. D. H. MORLEY. Nut Cake. 1 cup sour cream, two thirds cup butter, 8 eggs, 2 cups sugar, 1 cup nuts chopped, 4 cups flour, 2 teaspoons baking powder, 44 teaspoon soda

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