Pop Corn Balls
From Shallowford cookery, 1951
Presented as published in 1951. 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 Shallowford cookery (1951) by Marie Koury, page 22. The excerpt below is the record exactly as published.
/4 cups vinegar 4% teaspoons 3 cups sugar turmeric 3 tablespoons salt 3/4 teaspoon mustard 4%, teaspoon celery seed seed Boil the solution for 5 minutes. Pour boiling hot over cucumbers in jars. Seal tight. Process in boiling water bath for 5 minutes. Solution makes 6 pints. If sweeter pickle is desired, double measure- ment of sugar. Mrs. Alan Garrison 81 Puddings, Candies and Jellies Pop Corn Balls 4 quarts pop corn (popped) Combine: 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.