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Popcorn Balls
From Atlanta women's club cook book, 1921
Serves 8
Presented as published in 1921. 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
207Calories
2 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein2.1 g
Carbohydrates50 g
Fiber2.3 g
Sugars38 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2.1 mg
Potassium54 mg
Calcium1.9 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5 mcg
Choline3.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 69. The excerpt below is the record exactly as published.
POPCORN BALLS. Pop the corn in an iron vessel in very hot lard that has been salted. Dip off the popped grains into a bowl or pan. Make a syrup CONFECTIONERY 129 of 11/2 cups of granulated sugar and % cup of water. Let this boil until a soft ball forms when dropped into cold water. Pour the syrup over the popped corn, stirring the corn all the time. Then, with the hands, form the corn into balls. Mrs. W. F. Melton. Emory University, Ga. POP-CORN BALLS. 4 qts. pop-corn
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