Jellied Walnuts
A dish — box gelatine or 1 tablespoon granulated gelatine and sugar carry it.
contains alcohol
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 80 ml boiling water
- 180 ml sugar
- 120 ml Sherry wine
- 120 ml orange juice
- 44 ml 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.
Nutrition (estimated, per serving)
| Calories | 646 |
|---|---|
| Protein | 1.0 g |
| Fat | 0.4 g |
| Carbs | 166.0 g |
| Fiber | 0.4 g |
| Sodium | 3 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States