Dessert
Jellied Walnuts
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.