Cream-of Noyau
From Banquets of the nations, 1911
Serves 7
Store in a cool place.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 68. The excerpt below is the record exactly as published.
Cream-of Noyau. Take a quart of spirits sixty-two over proof, and add to it twenty drops of oil of bitter almonds and six drops of oil of orange. Mix well and add a quart of syrup
Cook this with the app: pantry check, scaling, and the assistant.