Americansnack
Popcorn Balls
From Science of food & cookery, 1921
Chopped walnuts can be added for improved flavor.
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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 151. The excerpt below is the record exactly as published.
the sugar, and stir until the sugar is dissolved. Let boil gently until when a little is dropped into cold water, it becomes brittle. Pour imme- diately over the slightly salted pop corn, folding the corn over and over as it is being added. Butter the fingers, and shape at once into balls. A few chopped walnuts added to the corn improve it.
Cook this with the app: pantry check, scaling, and the assistant.