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Noyeau (to be stored six months before being used)
From Cassell's dictionary of cookery, 1892
Serves 4
The liqueur will improve with keeping. Sufficient for three pints.
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
Nutrition per serving
697Calories
9 gProtein
134 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein8.8 g
Carbohydrates134 g
Fiber7.7 g
Sugars116 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol0 mg
Sodium137 mg
Potassium318 mg
Calcium168 mg
Iron5.5 mg
Magnesium103 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E9.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate35 mcg
Choline22 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
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 (to be stored six months before being used). — Blanch and pound three ounces of bitter almonds and two ounces of sweet almonds to a smooth paste. Put them into a jar, and pour over them one quart of English gin. Add the thin rind of a small lemon if approved, and let the jar stand in a warm place for three days, and shake it well every day. At the end of that time dissolve one pound of loaf sugar in half a pint of boiling water
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