Pop-Corn Balls
From The Institute cook book, 1913
Serves 8
Puffed wheat and rice may be made into balls in the same way.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 133. The excerpt below is the record exactly as published.
POP-CORN BALLS Boil syrup molasses for twenty-five or thirty minutes; stir into it corn that has been carefully popped
Cook this with the app: pantry check, scaling, and the assistant.