Candied Popcorn
From Temperance cook book, 1887
Serves 10
Nuts can be prepared similarly.
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 119. The excerpt below is the record exactly as published.
CANDIED POPCORN. Put into an iron kettle one tablespoonful of butter, three of water, one teacupful of white pulverized sugar. Boil until ready to candy, then throw in three quarts of nicely popped corn
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