Jellied Walnuts

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • cup boiling water.
  • ¾ cup sugar.
  • ½ cup sherry wine.
  • ½ cup orange juice.
  • 3 tablespoons lemon juice.


    Make same as other jellies and cover bottom of shallow pan with mixture. When firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares for serving.