Crystalized Popcorn
From The century cook book, 1894
Serves 6
Care should be taken not to have too hot a fire, or the corn will be scorched while crystallizing.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 99. The excerpt below is the record exactly as published.
Crystalized Popcorn. Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one teacupful of white sugar; boil until ready to candy, then throw in three quarts of nicely popped corn
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