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Popcorn Balls
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
287Calories
2 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein1.5 g
Carbohydrates71 g
Fiber1.7 g
Sugars62 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium32 mg
Potassium1248 mg
Calcium171 mg
Iron4.3 mg
Magnesium218 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.7 mcg
Choline14 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 208. The excerpt below is the record exactly as published.
Popcorn Balls. Three quarts of popcorn, 1 pint molasses
Cook this with the app: pantry check, scaling, and the assistant.