vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sour Cream Filling
From The home cook book, 1905
Serves 4
Chopped nuts can be added.
Presented as published in 1905. 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
219Calories
3 gProtein
2 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein2.8 g
Carbohydrates2.3 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol107 mg
Sodium30 mg
Potassium74 mg
Calcium43 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 165. The excerpt below is the record exactly as published.
SOUR CREAM FILLING Add the white of one &gg to a cup of thick, sour cream to keep the cream from turning to butter while whipping. Whip the cream, sweeten to taste with pow^dered sugar and flavor to your taste wath vanilla
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