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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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 cup sugar
- one-half cup water five minutes
- two tablespoons molasses
- half teaspoon salt
- three quarts of popped corn stirring until corn is evenly coated
- one-half package of puffed rice
- salt
Directions
POP CORN BALLS — Boil one cup sugar, one-half cup water five minutes, add two tablespoons molasses, butter size of a walnut, one- half teaspoon salt and boil slowly, stirring only enough to keep from burning, until a drop in cold water becomes hard. Pour over three quarts of popped corn stirring until corn is evenly coated, then quickly form into balls. This syrup poured over one-half package of puffed rice and put into greased pan makes good puffed rice brittle.