Pop-Corn Candy
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 95. The excerpt below is the record exactly as published.
POP-CORN CANDY. Take a cup of molasses, one and a half cups of brown feugar, a tablespoonful of vinegar and a lump of butter the size of an egg. Boil until thick. Ohop two cups of popped corn
Cook this with the app: pantry check, scaling, and the assistant.