Candied Popcorn
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1386Calories
13 gProtein
336 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1386 kcal
Protein13 g
Carbohydrates336 g
Fiber14 g
Sugars237 g
Total Fat16 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.3 g
Cholesterol31 mg
Sodium57 mg
Potassium1146 mg
Calcium408 mg
Iron3.5 mg
Magnesium221 mg
Phosphorus354 mg
Zinc8.7 mg
Copper0.3 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)5 mg
Niacin (B3)2.5 mg
Folate30 mcg
Choline27 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Candied Popcorn. 114 cups sugar or maple syrup, 1 table- spoon butter, 3 tablespoons water, 3 quarts popcorn
Cook this with the app: pantry check, scaling, and the assistant.