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Pop-Corn Candy No. 2
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
161Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein0.2 g
Carbohydrates41 g
Fiber3.7 g
Sugars38 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium3.9 mg
Calcium24 mg
Iron0 mg
Magnesium3.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 291. The excerpt below is the record exactly as published.
POP-CORN CANDY. No. 1. Put into an iron kettle one tablespoonful of butter, three tabIespoon» fuls of water and one cupful of white sugar ; boil until ready to candy, then throw in three quarts nicely popped corn ; stir vigorously until the sugar is evenly distributed over the corn ; take the kettle from the fire and stir until it cools a little, and in this way you may have each kernel sep- arate and all coated with the sugar. Of course it must have your undi- vided attention from the first, to prevent scorching. Almonds, English walnuts, or, in fact, any nuts are delicious prepared in this way. POP-CORN CANDY. No. 2. Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar, dissolved in two quarts of water
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