Americansnack
Pop-Corn Balls
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 141. The excerpt below is the record exactly as published.
Pop-Corn Balls. — Put the required quantity of pop-corn into a basin, and pour over syrup boiled to the feather degree (see Syrups). When the corn is thoroughly incorporated, form the mixture into balls with the hands, and put it into a press formed like a lemon squeezer. When compactly pressed, wrap the balls in tissue paper, and they are ready for use. The syrup may be flavoured with vanilla extract or lemon if desired
Cook this with the app: pantry check, scaling, and the assistant.