Noyeau and Lemon Sorbet
From The "Queen" cookery books: Ices, 1902
This sorbet is equally good with apricot water ice flavored with rum instead of lemon.
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Noyeau and Lemon Sorbet. — Make anoyeau water ice by freezing together tiU thick a pint of cold water, six tablespoonfuls of noyeau syrup, and a liqueur-glassful of noyeau, then add two or three tabiespoonfuls of Italian meringue
Cook this with the app: pantry check, scaling, and the assistant.