Noyeau Ice Cream
From The national course in home economics, 1917
Serves 1
Noyeau is made by infusing peach leaves in brandy. Recipe by H. F. L.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 228. The excerpt below is the record exactly as published.
NOYEAU ICE-CREAM. Sweeten one-half pint of thick cream with two ounces of sugar. Add one tablespoonful of strained lemon juice and a glassful of noyeau
Cook this with the app: pantry check, scaling, and the assistant.