Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 pound sugar
- seven tablespoons of gum solution
- half pint of stiff taffy made as above
- three ounces butter melted
- one pound brown sugar
- half bushel on a table
- one hundred pop corn balls such as the street peddlers sell
- one peck of popped corn
Directions
Pop the corn and reject all that is not nicefy opened., place a half bushel on a table or dripping pan; put a little water in a suitable kettle, with one pound sugar, and boil until it be- comes quite waxy in cold water, remove from fire and dip into it six or seven tablespoons of gum solution, (made as thick as molasses by pouring boiling water on gum arabic and letting stand over night), pour mixture over the corn, putting a stick or the hands under the corn, lifting it up and mixing until it is all saturated, let stand a few moments, then flour the hands slightly and press into balls. This amount will make one hundred pop corn balls such as the street peddlers sell, but for home eating, omit the gum solution, and use a half pint of stiff taffy made as above for one peck of popped corn, This will make twenty rich balls.
TAFFY. — Mrs. Kimball
Three ounces butter melted, then add one pound brown sugar, stirring gently and constantly fifteen minutes; cool on buttered pans or plates.