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Sour Cream Filling for Cake
From Superior cook book, 1905
Serves 8
Mrs. W. H. Anderson.
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
204Calories
2 gProtein
28 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories204 kcal
Protein1.9 g
Carbohydrates28 g
Fiber0.5 g
Sugars25 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Cholesterol16 mg
Sodium15 mg
Potassium79 mg
Calcium36 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.5 mcg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 110. The excerpt below is the record exactly as published.
Sour Cream Filling for Cake. One cup sour cream, 1 cup sugar, f cup hickory nuts, chopped.
Cook this with the app: pantry check, scaling, and the assistant.