Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
694
Calories
37g
Protein
7g
Fat
118g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup sour cream
- one cup sugar
- one pinch salt
- one teaspoon lemon
- one-fourth cups hour
- one-fourth cup cornstarch
- two eggs
- one-half level teaspoon baking soda
- one rounding teaspoon baking powder
- two good sized layers
Directions
1
One cup sour cream, one cup sugar, two eggs, one pinch salt, one-half level teaspoon baking soda, one rounding teaspoon baking powder, one teaspoon lemon or \anilla, one and one-fourth cups Hour, one-fourth cup cornstarch. Sift flour, cornstarch, salt, soda and baking powder three times. This makes two good sized layers or fourteen cup cakes. Mrs. H. E. Gunn.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive