vegetarianpescatariansoy-freefish-freeshellfish-free
Sour Cream Nut Cake
From The national course in home economics, 1917
Serves 10
Contributed by Mary L. Rowley.
Presented as published in 1917. 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
470Calories
9 gProtein
26 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein8.6 g
Carbohydrates26 g
Fiber2.4 g
Sugars20 g
Total Fat37 g
Saturated Fat5.6 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol50 mg
Sodium26 mg
Potassium244 mg
Calcium71 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus210 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 166. The excerpt below is the record exactly as published.
SOUR CREAM NUT CAKE. (Fine.) Break two eggs in a large cup and fill the cup with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well, then add enough flour to make quite stiff, and flavor with vanilla. Take one pound of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.