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Sour Milk or Buttermilk Cakes

Name: Sour Milk or Buttermilk Cakes
Yield: 3 servings
Ingredients: One quart of sour or buttermilk; one teaspoonful of salt; two eggs, beaten separately; one teaspoonful of soda; flour enough to make a thin batter

From Temperance cook book, 1887

Serves 3

Presented as published in 1887. 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

598Calories

10 gProtein

29 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories598 kcal

Protein10 g

Carbohydrates29 g

Fiber0 g

Sugars18 g

Total Fat49 g

Saturated Fat7.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol124 mg

Sodium3532 mg

Potassium174 mg

Calcium40 mg

Iron1.5 mg

Magnesium13 mg

Phosphorus98 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C1.3 mg

Vitamin A89 mcg

Vitamin E8.3 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate48 mcg

Choline150 mg

Caffeine0 mg

Water267 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 74. The excerpt below is the record exactly as published.

SOUR MILK OR BUTTERMILK CAKES. One quart of sour or buttermilk, one teaspoonful of salt, two eggs, beaten separately, one teaspoonful of soda, dissolved in a little hot water, flour enough to make a thin batter

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