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Sour Cream Cake
From The art of German cooking and baking, 1922
Serves 8
This is made by mixing well 0.25 cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, 0.5 teaspoonful of flour, 0.25 teaspoonful of lemon juice and cook it for 0.5 minute, stirring continually.
Presented as published in 1922. 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
221Calories
3 gProtein
39 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein3.4 g
Carbohydrates39 g
Fiber0 g
Sugars25 g
Total Fat6.2 g
Saturated Fat3.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol39 mg
Sodium24 mg
Potassium76 mg
Calcium38 mg
Iron1 mg
Magnesium8 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline18 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 143. The excerpt below is the record exactly as published.
SOUR CREAM CAKE. 1 cup of sugar 1 pinch of salt 1 cup of sour cream 1 pinch of nutmeg 1 egg 1 tsp. of soda 1 cup of flour
Cook this with the app: pantry check, scaling, and the assistant.