Sour Cream Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 83. The excerpt below is the record exactly as published.
SOUR CREAM CAKE. M. B. Sexton. Two eggs, beat yolks with one cup of sugar, add one cup of thick sour cream, two cups flour, one-half tea- 172 CAKES spoon soda, one scant teaspoon baking powder, spices or chocolate, and last the beaten whites of the eggs. PLAIN CUP CAKE. Mrs. W. S. Holliday. One cup sugar, one cup sweet milk, one egg, one heaping tablespoon butter, two cups flour, two tea- spoons baking powder. Flavor to suit. DELICATE CAKE. Mrs. H. Ewing. One pound flour, one pound sugar, haif pound but- ter, whites sixteen eggs. Or. a good one-half pound butter, one pound flour, one pound sugar, one cup sweet milk, whites fourteen eggs, three teaspoons baking powder. Flavor with lemon and vanilla. DELICATE CAKE. Mrs. Wm, McKinley. One cup cornstarch, one cup butter, two cups white sugar, one cup sweet milk, the whites of seven eggs. Rub butter and sugar to a cream, mix one teaspoonful cream tartar with the flour and cornstarch, one-half teaspoonful sod
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