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Pop-Corn Balls
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Rice corn is best for popping. Shake down popped corn so unpopped kernels settle at bottom. No flavor should be added to this mixture, as the excellence depends entirely upon the united flavor of the corn, salt and sugar or molasses.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- 3 large ears of pop-corn (rice is best)
- 1 cup of molasses
- 1 cup of light brown or white sugar
- 1 tablespoonful of vinegar
Original Instructions
- 1
Take three large ears of pop-corn (rice is best)
- 2
After popping, shake it down in pan so the unpopped corn will settle at the bottom
- 3
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