This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/4 c Corn oil
3/4 c Popping corn
Zest of 1 lemon Salt 2 tb Lemon juice
2 tb Melted butter
Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice.