Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
306
Calories
9g
Protein
18g
Fat
30g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 cups granulated sugar
- 4 cup water
- 4 quarts of popped corn
- butter the size of an egg
Directions
1
Miss Helen D. Rentchler.
2
il/2 cups granulated sugar. ^4 CUP water.
3
l/i cup vinegar.
4
Boil until it spins a thread; add butter the size of an egg. When that is dissolved, remove from fire and add a teaspoon vanilla. Pour over corn, stirring well all the time. Then form balls. This requires 4 quarts of popped corn.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive