Noyeau (another way). — Blanch and pound
three oimces of peach, apricot, or nectarine
kernels. Put them into a jar, pour over them
a quart of French brandy, and leave them in a
warm place for three days, shaking them fre-
quently; add a pound of powdered and sifted
sugar-candy, and let the liquid stand a few
hours longer; strain, and bottle for use. If
preferred, one ounce of French prunes with
their kernels can be substituted for a third of
the apricot kernels, or a httle thin lemon-rind
may be added. This is a very agreeable liqueur,
but, like many other preparations of the same
sort, it is not particularly wholesome. Pro-
bable cost, according to the price of the spirit.
Sufficient for a quart of noyeau.
Noyeau (made with honey). — Blanch
and pound three ounces of bitter and one of
sweet almonds. Put them into a jar, pour over
them a quart of pure brandy or wlusky, and
leave them to infuse for three days, shaking
them every now and then. Strain the liquid
carefully through filtering-paper, and add one
pound of loaf sugar dissolved in half a pint of
boiling water, and two table-spoonfuls of fine
honey. Bottle for use. Probable cost, Is.,
exclusive of the spirit. Sufficient for three
pints of noyean.
Noyeau (to be stored six months before
being used). — Blanch and pound three ounces
of bitter almonds✪ Noyeau (made with honey) and two ounces of sweet
almonds to a smooth paste. Put them into a
jar, and pour over them one quart of English
gin. Add the thin rind of a small lemon if
approved, and let the jar stand in a warm
place for three days, and shake it well every day.
At the end of that time dissolve one pound of
loaf sugar in half a pint of boiling water, add
the syrup to the contents of the jar, and leave
it forty-eight hours longer, shaking it every
now and then. Strain the liquid carefully, put
it into bottles, and cork it closely. The liqueiu-
will improve with keeping. The best way to
strain the noyeau is to put four or five thin
pieces of wood inside a funnel, then cover these
with doubled white blotting-paper, and pour
in the liquid. Patience will be required, as
syrup does not quickly filtrate. French brandy
may with advantage be substituted for the gin.
Probable cost, 8d., exclusive of the gin. Suf-
ficient for three pints.
Noyeau Cream. — Dissolve one ounce of
best Russian isinglass in half a pint of water,
add four ounces of loaf sugar, the strained
juice of a small lemon, and one pint of thick
cream, together with a little noyeau✪ Noyeau Cream. The
quantity must be regulated by the strength of
tho noyeau, as well as by taste. Pour the
liquid into a well-oiled mould, and put it in a
cool, dry place to set. Turn it out carefully
before serviag. Time, half an houi- to dissolve
the isinglass. Probable cost, 38., exclusive of
the noyeau. Sufficient for a quart mould.
Noyeau Ice Creams.— Sweeten half a
pint of thick cream with two ounces of sugar.
Add a table-spoonful of strained lemon-juice
and a glass of noyeau✪ Noyeau Ice Creams. Mix thoroughly, and
freeze in the usual way. Time, half an hour to
freeze the mixture. Probable cost, Is. 6d.
Sufficient for a pint of ice cream.
Noyeau Jelly. — Dissolve one ounce of
best Russian isinglass in half a pint of water.
Add one pound of loaf sugar boiled to a syrup
in half a pint of water, the strained juice of a
lemon, and a glass of noyeau✪ Noyeau Jelly. Strain the jelly ^^
natil it is clear, pour it into a damp mould, and '
Page 1001 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Noyeau (another way). — Blanch and pound three ounces of peach, apricot, or nectarine kernels. Put them into a jar, pour over them a quart of French brandy, and leave them in a warm place for three days, shaking them frequently; add a pound of powdered and sifted sugar-candy, and let the liquid stand a few hours longer; strain, and bottle for use. If preferred, one ounce of French prunes with their kernels can be substituted for a third of the apricot kernels, or a httle thin lemon-rind may be added. This is a very agreeable liqueur, but, like many other preparations of the same sort, it is not particularly wholesome. Probable cost, according to the price of the spirit. Sufficient for a quart of noyeau.
Noyeau (made with honey). — Blanch and pound three ounces of bitter and one of sweet almonds. Put them into a jar, pour over them a quart of pure brandy or whisky, and leave them to infuse for three days, shaking them every now and then. Strain the liquid carefully through filtering-paper, and add one pound of loaf sugar dissolved in half a pint of boiling water, and two table-spoonfuls of fine honey. Bottle for use. Probable cost, Is., exclusive of the spirit. Sufficient for three pints of noyeau.
Noyeau (to be stored six months before being used). — Blanch and pound three ounces of bitter almonds and two ounces of sweet almonds to a smooth paste. Put them into a jar, and pour over them one quart of English gin. Add the thin rind of a small lemon if approved, and let the jar stand in a warm place for three days, and shake it well every day. At the end of that time dissolve one pound of loaf sugar in half a pint of boiling water, add the syrup to the contents of the jar, and leave it forty-eight hours longer, shaking it every now and then. Strain the liquid carefully, put it into bottles, and cork it closely. The liqueiuwill improve with keeping. The best way to strain the noyeau is to put four or five thin pieces of wood inside a funnel, then cover these with doubled white blotting-paper, and pour in the liquid. Patience will be required, as syrup does not quickly filtrate. French brandy may with advantage be substituted for the gin. Probable cost, 8d., exclusive of the gin. Sufficient for three pints.
Noyeau Cream. — Dissolve one ounce of best Russian isinglass in half a pint of water, add four ounces of loaf sugar, the strained juice of a small lemon, and one pint of thick cream, together with a little noyeau. The quantity must be regulated by the strength of the noyeau, as well as by taste. Pour the
liquid into a well-oiled mould, and put it in a cool, dry place to set. Turn it out carefully before serviag. Time, half an hour to dissolve the isinglass. Probable cost, 38., exclusive of the noyeau. Sufficient for a quart mould.
Noyeau Ice Creams.— Sweeten half a pint of thick cream with two ounces of sugar. Add a table-spoonful of strained lemon-juice and a glass of noyeau. Mix thoroughly, and freeze in the usual way. Time, half an hour to freeze the mixture. Probable cost, Is. 6d. Sufficient for a pint of ice cream.
Noyeau Jelly. — Dissolve one ounce of best Russian isinglass in half a pint of water. Add one pound of loaf sugar boiled to a syrup in half a pint of water, the strained juice of a lemon, and a glass of noyeau. Strain the jelly ^^ natil it is clear, pour it into a damp mould, and '
Records on this page
Noyeau (made with honey)Noyeau (to be stored six months before being used)Noyeau CreamNoyeau Ice CreamsNoyeau Jelly