Pop-corn
Ingredients
Directions
Prepare and pop
Wet the corn slightly and let it dry on the stove.
Put it in the popper while it is hot; in four minutes every kernel should be turned inside out, crisp and tender.
Serve
Serve the popped kernels plain with nuts, cereal coffee, tea-hygiene, cream or milk, or sprinkle delicately with salt and turn a little oil or melted butter over, mixing thoroughly.
Use the leftovers
Put together the poorly popped kernels of corn and all the remains, cover with cold water and soak until soft, perhaps over night.
Add milk and cook in a double boiler half an hour or so.
Serve with cream or more milk if necessary, or cook in all water and serve with cream.
These left-overs may be ground and soaked in milk until soft.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Corn (in the method)
- Pops into a puffed, crisp, tender kernel when heated quickly in a dry popper.
The step that matters
Popping while the corn is hot. Corn that is dry and hot pops evenly because moisture inside each kernel turns to steam and bursts the hull. Corn that is cold or uneven in moisture will pop poorly and leave many unpopped kernels.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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