Recipe Manuscript

Sur Gräddkaka

Name: Sur Gräddkaka
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 8
Cuisine: European
Ingredients: 250 ml sour cream; 25 g sugar (about 2 tablespoons); 6 eggs, separated; 225 g finely crushed, sifted rusks (or substitute with crispbread, biscotti, or dried breadcrumbs); Butter or oil for greasing the mold

"Sour Cream Cake"

1889

From the treasured pages of mith

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Intermediate Dessert

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sur Gräddkaka

"Till 1/2 qvart sur grädde tages 2 skedar socker, hvilket vispas till hårdt skum; härtill blandas 6 vispade ägg-gulor med 1/2 pound finstötta siktade skorpor och slutligen nedröres ägghviteskummet. Den gräddas i form uti svag ugnsvärme."

English Translation

"SOUR CREAM CAKE. — For 1/2 quart of sour cream, take 2 spoonfuls of sugar, which is whipped to a stiff foam; to this is added 6 beaten egg yolks with 1/2 pound of finely crushed sifted rusks, and finally the beaten egg whites are stirred in. It is baked in a mold in a low oven temperature."

Note on the Original Text

This recipe, like most 19th-century instructions, is direct and economical in its wording, relying on the cook's prior knowledge. Measurements are given with local or period-specific units—'1/2 qvart' (roughly half a quart or 250 ml), 'pound' (half-pound about 225 g), and terms like 'skopa' or 'sked' for spoons. The Swedish language includes some spelling variations, such as 'ägghvite' for 'egg white,' which would now be 'äggvita.' The order of operations leans on established domestic routines: first whip, then fold, then bake in a low oven, with little elaboration as home cooks were expected to understand texture and readiness cues.

Modern Kitchen Interpretation

Recipe's Origin

Title

mith (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in 1889 in Minneapolis, Minnesota. At the time, Swedish immigrants were adapting their beloved home recipes to the ingredients and cooking conditions available in America. Cookbooks like this served both as guides and cultural bridges, offering practical advice to preserve Swedish culinary traditions abroad. The 'Sur gräddkaka' speaks to the resourcefulness of these cooks, who often used simple, staple ingredients and waste-free baking techniques to create comforting desserts reminiscent of home.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1889, this cake would have been prepared with hand whisks or rotary egg beaters for whipping cream and egg whites. Large mixing bowls were essential, often made of ceramic or tin. Crushed rusks would be bashed and sifted using rolling pins and sieves. For baking, a simple iron or tin cake mold was used, greased with butter. The cake would have been baked in a wood or coal-fired oven, with careful management of heat to maintain a 'svag ugnsvärme'—a low oven temperature.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

Servings

Ingredients

1 cup sour cream
0.9 oz sugar (about 2 tablespoons)
6 eggs, separated
8 oz finely crushed, sifted rusks (or substitute with crispbread, biscotti, or dried breadcrumbs)
Butter or oil for greasing the mold

Instructions

To make 'Sur Gräddkaka' (Sour Cream Cake) in your modern kitchen, begin with 1 cup of sour cream.
Whisk this together with 2 tablespoons (about 0.9 oz) of sugar until the mixture is light and fluffy.
In a separate bowl, beat 6 egg yolks until creamy.
Then, take about 8 oz of finely crushed and sifted rusks or dried breadcrumbs – you can use modern crispbread (knäckebröd) or Italian biscotti as a substitute – and stir them into the yolks.
Carefully fold the whipped sour cream mixture into the egg yolk and breadcrumb mixture.
Next, whip the 6 egg whites until stiff peaks form.
Gently fold the egg whites into the batter, being mindful to keep the mixture airy.
Pour the batter into a greased cake mold and bake at a low oven temperature, around 300°F (150°C).
Bake until the cake is set and lightly golden, about 40–50 minutes, depending on your oven.
Allow to cool slightly before unmolding.

Estimated Calories

250 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients and make the batter. The cake then bakes for around 45 minutes. This recipe makes about 8 servings. Each serving has around 250 calories.