Popcorn Balls

Ingredients

• 2 cups of New Orleans molasses
• 1 cup light brown sugar
• 1 tablespoon of vinegar
• butter size of walnut
• 1/2 teaspoon of soda

Method

1. 1

   Salt the corn, boil molasses, sugar, vinegar, and butter for 15 minutes.

2. 2

   Add soda 5 minutes before done.

3. 3

   Pour over corn and make into balls.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 127. The excerpt below is the record exactly as published.

Popcorn Balls. Salt the corn, take 2 cups of Xew Orleaiis m<ilasses. l dip light lu'own sugar, 1 tablespoon of vinegar, butter size (d' walnut. Iioil !."> minutes, ibit in t/^ teaspoon of soda 0 minutes l)et'ore doiu'. Pour oxer corn and makt' into balls. j\liss K.vi'i-: Wal'I'ki.'s. Holiday Candy. One-half ])ound jMiglish walinits, '^ j)ound Ib'a/il nuts. I pound lilherts, 1 pound almonds (soft shelled). 1 t-upful hiek'ory nuts. ^ ■, pound citron. V-i pound tigs and raisins. Blanch nuts and choj) all very line. Moisten o pounds of tbe best confectioners" sugar with the white of 1 ('y:i£ and water. Flavor with 2 tablespoonfuls of vanilla: mi.\ niits and fruit with the sugar, kneading with the hands: make into loaf, cutting" in small s((uares only as used. If covered well fr(un the air. will keep b)r months. ^Tiss K. G. Pixi;, Walton, X. Y. Chocolate Creams. Melt chocolate in douhie boiler and add a lew shavings of paraftine: dip cream in and allow to cool on oiled ]>aper. L^ i.a Rogers. Chocolate Creams. One vg'^, 1 pound of confectioner's sugar, 1 teaspoon of thick cream, i/i cake of chocolate. Whi]) white of egg very stitl' and gradually add i/> of the sugar. Put in cream and then add the remaining sugar, ^lold into small balls and .set aside until th(U'oughly drie(l. Mcli chocolate and dip tl;e creams into chocolate by means of a hat pill. Florence Kaxdali.. Chocolate Caramels. One-half cake Baker's chocolate, 1 cup molasses. [._, cu]) milk. 2 cups sugar, y-> cu]) butter, flavor with vanilla. Boil until it will harden in water. Pour upon plat- ter and when nearly cold cut in scpiares. .Mi;s. S'r. Ci.aii;. Fudge. Two cups sugar, 1 cup milk, butter size of a walnut, v? sipiares oi' 14 pound of 172 SnpKRlOR COOK BOOK Baker's cliocolate. Boil iiiilil it I'di'ius a soft ball in water. Then beat until it be- comes creamy. Ponr out in disb and set out to cool. Miss Mollie B. Crocker. Chocolate Fudge. Two cups sugar, \U cup water, 1 tcaspoou (■(irnstarcli. "i tablespoons butter, o squares bitter chocolate. Boil until, ■when tested by jnitting a little in a saucer and creaming with a teaspoon, it tonus a soft luit not a sticky ball. Set to cool. When cold, stir until it may be taken in the bauds and ereameil. I-'latten out on a plate and cut into squares. Winifred Cooley. Fudge. Two scant cups of sugar, y-> cup of inilk. 2 scpiares leaker's unsAveetened choco- late, butter 1/^ size of an egg. Let it boil T) minutes: after coming to a boil take it from the stove, add 1 teaspoonful of vanilla. ])(nir it into a buttered dish and stir until creamy, then cut into squares with a silver knife dipped in hot water. For "Eaisin" Fudge add Vi* <^'i'l' '^1 chopped raisins just before beginning to stir. For "Nut" Fudge add y-> cup of chopped English walnuts before beginning to stir. Miss Elizabeth jMcCracken. Maple Fudge. Two cups of sugar, i/o cup of cream or milk, 1 tablespoon of butter, 14 pound of pecan or peanut meats. Put sugar, cream and butter in a granite pan and boil until it forms a soft ball in cold water. Add nut meats and stir imtil it begins to get thick. Pour on well buttered pans and mark into squares. Florence Eandall. Maple Penochie. Two cups light brown sugar

Cook this with the app: pantry check, scaling, and the assistant.