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Dessert
Jellied Walnuts
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
DessertVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¼ box gelatine or
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- ⅓ cup boiling water
- ¾ cup sugar
- ½ cup Sherry wine
- ½ cup orange juice
- 3 tablespoons lemon juice
Make it happen
Directions
- 1
Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.
Nutrition pending
No invented nutrition numbers.
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