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Sour Cream Cake
From The bride's cook book, 1915
Serves 10
Presented as published in 1915. 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
298Calories
5 gProtein
57 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein4.8 g
Carbohydrates57 g
Fiber0.2 g
Sugars30 g
Total Fat6.2 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol68 mg
Sodium82 mg
Potassium82 mg
Calcium62 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline44 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 25. The excerpt below is the record exactly as published.
SOUR CREAM CAKE 1 Cup Sour Cream 1% Cups Sugar 2^^ Cups Rice Flour 3 Eggs 1 Heaping Teaspoon Baking Powder Vz Teaspoon Soda ' Lemon and Vanilla, mixed
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