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Molasses Corn Balls
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. 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
135Calories
0 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein0 g
Carbohydrates35 g
Fiber0 g
Sugars35 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.1 mg
Sodium246 mg
Potassium484 mg
Calcium68 mg
Iron1.6 mg
Magnesium80 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline4.4 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 299. The excerpt below is the record exactly as published.
MOLASSES CORN BALLS _ 3 quarts popped corn ¥ cup sugar -1 cup molasses 1 tablespoon butter V teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.