Sour Cream Cake

Name: Sour Cream Cake
Ingredients: one cup of powdered sugar; one cup of sour cream; two eggs; one and one-half cups of flour; an even teaspoon of soda; one teaspoon of vanilla; one cup of seeded and cut raisins

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

2384Calories

45 gProtein

441 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories2384 kcal

Protein45 g

Carbohydrates441 g

Fiber13 g

Sugars131 g

Total Fat56 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol497 mg

Sodium320 mg

Potassium2329 mg

Calcium400 mg

Iron17 mg

Magnesium143 mg

Phosphorus785 mg

Zinc3.9 mg

Copper0.9 mg

Manganese2 mg

Vitamin D2 mcg

Vitamin C10 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.7 mg

Vitamin B121 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)15 mg

Folate354 mcg

Choline294 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 51. The excerpt below is the record exactly as published.

Sour Cream Cake.-— Beat together one cup of pow- dered sugar and one cup of sour cream, add two eggs beaten light, one and one-half cups of flour sifted twice with an even teaspoon of soda twice, one teaspoon of vanilla and one cup of seeded and cut raisins

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