In "Charleston Receipts" 1950, "P.T.A. Interpretations of Food" 1928, "South Carolina Cookbook" 1953, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BEE & BOB TOGETHER, FAMILY: MATERNAL LINE (BOB), SOURCES on August 19, 2015 at 5:54 am

No. 1.

3 quarts popped corn
1 cup sugar
1/3 cup white corn sirup
1 cup water
1/4 teaspoon salt
1 teaspoon lemon or vanilla

Discard all imperfect kernels and put the popped corn into a large pan.  Cook sugar, sirup and water to the medium-crack state (280 degrees F.)  Add flavoring and salt.  Pour over the corn, stirring with a spoon so that all kernels will be evenly coated.  Shape the corn into balls, lay on waxed paper, and wrap in waxed paper.

No. 2.

3 quarts popped corn
1 cup honey
1 cup sugar
2/3 cup water
2 tablespoons butter
1/4 teaspoon salt

Proceed as for No. 1.

(Editor’s note: The cookbooks Bee / Mamma / Grandma kept don’t have any recipes for plain popped corn, but they do have recipes for popcorn balls! The two recipes above are from Bee / Mamma / Grandma’s most well-worn cookbook — and of those two recipes, the second is most probably the older one, since corn syrup did not come into broad use until the early 1900s.

Note that each of the other recipes below from other cookbooks that Bee / Mamma / Grandma and her mother-in-law Marion Reynolds King owned use a variety of different sugars to make the popcorn sweet; the “South Carolina Cookbook” adds vinegar and cream of tartar to keep the sugars from crystallizing.

Do any of you remember making or eating these?)

recipe popcorn balls american womancharlestonreceipts
recipe popcorn balls charleston receipts

recipe popcorn balls sc cookbook

marion king cookbook cover 3
recipe popcorn balls pta


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