Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pounds of sugar
- 2 pound glucose
- 3 cup molasses
- 2 ounces butter
- 3 pint of water
- 10 quarts of popped corn
- salt
Directions
One and one-half pounds of sugar, T/2 pound glucose, 2-3 cup molasses, 2 ounces butter, 2-3 pint of water, good pinch salt. Cook sugar, glucose and water on hot fire until brittle in cold water. Stir it until it commences to boil and wipe down sides of kettle with damp cloth. When brittle in water, add molasses, butter and salt and stir constantly until it com- mences to burn, then pour out over about 10 quarts of popped corn and mix well. Then pour out on slab or platters as it settles down and gets hard if left in the pan it was mixed in. Lift out all unpopped kernels before adding syrup.
M. A. Pease, Canton, Ohio.