Sour Cream Cake
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
3292Calories
60 gProtein
526 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories3292 kcal
Protein60 g
Carbohydrates526 g
Fiber0 g
Sugars402 g
Total Fat112 g
Saturated Fat58 g
Monounsaturated Fat27 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1179 mg
Sodium598 mg
Potassium1252 mg
Calcium674 mg
Iron12 mg
Magnesium112 mg
Phosphorus1113 mg
Zinc6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K6.4 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.1 mg
Folate318 mcg
Choline735 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 27. The excerpt below is the record exactly as published.
Sour Cream CaKc 1 pint of sour cream, wisp until hard; take 5 ergs, the yellow part, Yz pint of white flour, work it togeth- er with the eggs, and cream, and 2 cz cf sugar; and then take the whites of eggs, and teat it to a stiif froth, and mix it together with the other, and a lictle nutmeg
Cook this with the app: pantry check, scaling, and the assistant.