Ingredients
1/2 pt karo syrup
1 1/2 pt brown sugar
2 tbsp butter
1 tsp vinegar
1/2 tsp baking soda
6 qt popcorn, about
Directions
Heat mixture until it harders when dropped in water. Move to back of
stove, add baking soda dissolved in 1 T. water, and pout over frech
popcorn. Will make about
3 dozen balls.
Source: Emma Harrington, Brinfield Grange, Portage County, OH
Servings: 36 servings
Popcorn Balls (Harrington) Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the far past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these old records were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks made use of a good variety of spices, including a few you will know for example thyme, fennel and parsley. Moving on, we have two recipe books published in the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is served today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes caused an explosion in books on cookery, the majority of which are kept safe in private libraries. During the following few centuries, the upper-class families of Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the 1900s, cooking books are in great demand, as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Popcorn Balls (Harrington) recipe.
