Americansnack
Popcorn Balls
From A simple course in home economics for rural schools, 1916
Dip hands into cold water before handling to prevent burns.
Presented as published in 1916. 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
739Calories
5 gProtein
135 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein4.7 g
Carbohydrates135 g
Fiber6.3 g
Sugars101 g
Total Fat22 g
Saturated Fat4.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium1650 mg
Potassium154 mg
Calcium14 mg
Iron1.2 mg
Magnesium60 mg
Phosphorus159 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A14 mcg
Vitamin E1.7 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate9.5 mcg
Choline8.8 mg
Caffeine0 mg
Water0.2 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 20. The excerpt below is the record exactly as published.
Popcorn Balls % C. sugar 1/2 t. salt ^lelt until amber colored. Pour over 2 qts. buttered popcorn
Cook this with the app: pantry check, scaling, and the assistant.