Dessert
Sour cream cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat the yolks of three eggs until stiff, add one cupful of sugar and one cupful of rich sour cream, in which has been dissolved one scant teaspoonful of soda.
- Add two cupfuls of sifted flour, one-half teaspoonful of salt, and one teaspoonful of lemon extract.
Historical transcription
Source method
- 1
Beat the yolks of three eggs until stiff, add one cupful of sugar and one cupful of rich sour cream, in which has been dissolved one scant teaspoonful of soda. Add two cupfuls of sifted flour, one-half teaspoonful of salt, and one teaspoonful of lemon extract. Bake in a shallow pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.