Creme de Noyeau

Ingredients

• one-fourth pound peach apricot, or bitter almond pits
• one pint of water
• one-half gallon spirits of wine
• a pint of water
• a pound of sugar

Method

1. 1

   Pound together in a mortar one-fourth pound peach apricot, or bitter almond pits and pour over them one pint of water and one-half gallon spirits of wine.

2. 2

   Cork and stir and shake each day for eight days when add a syrup made of a pint of water to a pound of sugar.

3. 3

   Strain off the kernels and let stand another week when bottle.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 35. The excerpt below is the record exactly as published.

CREME DE NOYEAU Pound together in a mortar one-fourth pound peach apricot, or bitter almond pits and pour over them one pint water and one-half gallon spirits of wine. Cork and stir and shake each day for eight days when add a syrup made of a pint of water to a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.