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Pop-Corn Balls
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
255Calories
3 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein3.3 g
Carbohydrates60 g
Fiber3.7 g
Sugars40 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium2.6 mg
Potassium125 mg
Calcium2.2 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline5.4 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 74. The excerpt below is the record exactly as published.
Pop=Corn Balls. — Pop the corn and re- ject all the hard kernels ; place in a large pan. To eight quarts of corn take one pint sugar, scant one-half teaspoonful cream of tartar, and a little water
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