Noyeau Ice Creams
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pint of ice cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1001. The excerpt below is the record exactly as published.
Noyeau Ice Creams.— Sweeten half a pint of thick cream with two ounces of sugar. Add a table-spoonful of strained lemon-juice and a glass of noyeau
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