vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sour Cream Pie
From The art of German cooking and baking, 1922
Serves 2
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
610Calories
5 gProtein
103 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein5.3 g
Carbohydrates103 g
Fiber0.1 g
Sugars96 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0 g
Cholesterol62 mg
Sodium60 mg
Potassium187 mg
Calcium128 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus121 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 110. The excerpt below is the record exactly as published.
1 cup of sour cream 1 tsp. of grated lemon peel Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, sugar, yolks of eggs, lemon peel, beaten whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.