Pop Corn
From Boston Cooking-School cook book, 1896
Serves 4
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
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.
POP CORN Y cup pop corn (to yield 114 quarts when popped). Put corn in popper, shake over low heat until kernels begin to pop. Shake rapidly until popping stops, and remove from fire. Sprinkle with salt. Buttered Pop Corn. Melt 3 tablespoons butter in large sauce- pan
Cook this with the app: pantry check, scaling, and the assistant.