Candied Popcorn
From Principles of cooking, 1914
Nuts may be coated in the same way.
Presented as published in 1914. 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
774Calories
0 gProtein
200 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium5.1 mg
Potassium7.2 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 33. The excerpt below is the record exactly as published.
Candied Popcorn. — Mix one tablespoon of butter, one cup of sugar, and four tablespoons of water
Cook this with the app: pantry check, scaling, and the assistant.