Noyeau (made with honey)

Ingredients

• three ounces of bitter almonds
• one of sweet almonds
• a quart of pure brandy or wlusky
• one pound of loaf sugar
• half a pint of boiling water
• two table-spoonfuls of fine honey

Method

1. 1

   Blanch and pound the almonds.

2. 2

   Put them into a jar, pour over the brandy, and leave to infuse for three days, shaking occasionally.

3. 3

   Strain the liquid, add dissolved sugar and honey, and bottle for use.

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 (made with honey). — Blanch and pound three ounces of bitter and one of sweet almonds. Put them into a jar, pour over them a quart of pure brandy or wlusky, and leave them to infuse for three days, shaking them every now and then. Strain the liquid carefully through filtering-paper, and add one pound of loaf sugar dissolved in half a pint of boiling water, and two table-spoonfuls of fine honey. Bottle for use. Probable cost, Is., exclusive of the spirit. Sufficient for three pints of noyean. Noyeau (to be stored six months before being used). — Blanch and pound three ounces of bitter almonds

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