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Pop-Corn Balls
From The national course in home economics, 1917
Serves 24
The corn must be salted and buttered. Work it into balls with the hands.
Presented as published in 1917. 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
145Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein0 g
Carbohydrates37 g
Fiber0 g
Sugars37 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium403 mg
Calcium57 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 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
Choline3.7 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 239. The excerpt below is the record exactly as published.
POP-CORN BALLS. Pop the corn and take out all the hard kernels, then put in a large pan, the larger the better. For seventy balls, take two cupfuls of sugar and two cupfuls of molasses
Cook this with the app: pantry check, scaling, and the assistant.