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Sour Cream Drop Cakes
From Delta Gamma cook book, 1922
Serves 12
Katherine Esterly (Beta Sigma).
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
174Calories
3 gProtein
30 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein3.2 g
Carbohydrates30 g
Fiber0.4 g
Sugars17 g
Total Fat4.6 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium61 mg
Potassium66 mg
Calcium51 mg
Iron1 mg
Magnesium7.1 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate31 mcg
Choline26 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 65. The excerpt below is the record exactly as published.
Sour Cream Drop Cakes }/2 cup brown sugar 1 teaspoon cloves 3/^ cup white sugar J^ teaspoon ginger }/2 teaspoon cinnamon Mix well, add one egg beaten up in one cup of sour cream to which one level teaspoon soda has been added. Add one-fourth cup chopped nuts and one-half cup scalded raisins, one cup sifted flour. Bake in greased muffin tins. Dorothy Watkins (Kappa). Sour Cream Drop Cakes 1 cup sugar 13^ cups white flour 2 well beaten eggs 1 teaspoon baking powder 1 cup sour cream 1 teaspoon vanilla 3^2 teaspoon soda
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