Noyeau
From The "Queen" cookery books: Pickles and Preserves, 1902
Optional additions include peach or apricot kernels and lemon rind.
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: Pickles and Preserves (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
Noyeau. — Infuse 2oz. sweet and loz. bitter almonds (previously crushed in a marble mortar), with about LIQUEURS, WINES, &c. 67 3oz. loaf sugar, in a quart of gin
Cook this with the app: pantry check, scaling, and the assistant.