Jellied Walnuts
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
Steps
- 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.
More recipes with gelatin, wine, orange or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.