Sour Cream Filling for Cake

Name: Sour Cream Filling for Cake
Ingredients: 1 cup sour cream (heated); 2 tablespoons corn syrup; 1 cup chopped nuts; 1 teaspoon gelatine; 2 tablespoons cold water

From Foods that will win the war, 1918

This is a good way of using up leftover cream which has turned.

Presented as published in 1918. 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

1416Calories

40 gProtein

75 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1416 kcal

Protein40 g

Carbohydrates75 g

Fiber18 g

Sugars38 g

Total Fat114 g

Saturated Fat31 g

Monounsaturated Fat54 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol125 mg

Sodium152 mg

Potassium1413 mg

Calcium645 mg

Iron5.3 mg

Magnesium411 mg

Phosphorus930 mg

Zinc5.6 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E37 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.4 mg

Folate64 mcg

Choline76 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 26. The excerpt below is the record exactly as published.

SOUR CRHAM FILLING FOR CAKE 1 cup sour cream (heated) 2 tablespoons corn syrup 1 cup chopped nuts 1 teaspoon gelatine 2 tablespoons cold water

Cook this with the app: pantry check, scaling, and the assistant.