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Sour Cream Cakes
From Delicacies, 1929
Serves 12
Recipe by Mrs. Matthew W. Donohue.
Presented as published in 1929. 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
193Calories
4 gProtein
34 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein3.9 g
Carbohydrates34 g
Fiber0 g
Sugars17 g
Total Fat4.7 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium198 mg
Potassium71 mg
Calcium73 mg
Iron1.4 mg
Magnesium8.9 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline25 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 52. The excerpt below is the record exactly as published.
teaspoonsful of baking powder added to flour, add cool chocolate mixture, 2 eggs (well beaten), 2 cups of flour. Frost with following mocha filling : 2 cups of pulverized sugar, lump of butter size of walnut, 1 teaspoonful of vanilla extract. Add enough boiling coffee to make right consistency for spreading. Add chopped nuts if desired. —Mrs. Wm. Phillips. Sour Cream Cakes 2 cups flour J/2 teaspoon salt 1 cup sugar 2 teaspoonsful baking 2 eggs powder 1 cup sour cream 1 teaspoon vanilla V2 teaspoon soda
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