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Popcorn Balls
From The Times cook book, no. 2, 1905
Serves 5
Presented as published in 1905. 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
389Calories
1 gProtein
92 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein1.1 g
Carbohydrates92 g
Fiber0.2 g
Sugars80 g
Total Fat3.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium5.8 mg
Potassium20 mg
Calcium9.3 mg
Iron0.7 mg
Magnesium5.4 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline2.2 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 98. The excerpt below is the record exactly as published.
POPCORN BALLS. Mrs. A. R. Schlernitzauer, 1037 Bartlet street, Los An- geles.—Take a kettle, put in a tablespoon of lard, render it. Then put in three handfuls of rice popcorn. Put on the lid and shake well over the fire until done. Fill three times this way; it will make twelve balls. Now take two cups granulated sugar, and three cups water
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