PAR GH GAKLES
From The Common sense recipe book, 1898
Use the best quality popped corn and eliminate all hard grains.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.
PAR GH GAKLES, One cup of granulated sugar, three-quarters of a cup of milk, piece of butter the size of an egg, and two eggs well beaten. Add flour enough to make a soft batter, then stir briskly in a couple of tablespoonfuls of lukewarm milk in which a yeast cake has been dissolved. When light, add two large cups of popped corn
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