vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sour Cream Cake
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 20. The excerpt below is the record exactly as published.
Sour cream, 1 cup. Ginger, 1 teaspoon. Cinnamon and nutmeg, y2 teaspoon each. Cream butter and sugar, add well beaten eggs, molasses, spices, cream and flour sifted with baking powder
Cook this with the app: pantry check, scaling, and the assistant.