HOME-MADE NOYEAU

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 14400 min
Yield: 24.0 pints
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

2 oz. of bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 oz. of sweet ditto ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 lb. of loaf sugar ↝ Sugar, NFS [Sugars and honey]
the rinds of 3 lemons ↝ Lemon, raw [Citrus fruits]
1 quart of Irish whiskey or gin ↝ Whiskey [Liquor and cocktails]
1 tablespoonful of clarified honey ↝ Honey butter [Butter and animal fats]
4 pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (6)

Blanch and pound the almonds, and mix with them the sugar, which should also be pounded.
Boil the milk; let it stand till quite cold.
Mix all the ingredients together.
Let them remain for 10 days, shaking them every day.
Filter the mixture through blotting-paper.
Bottle off for use in small bottles, and seal the corks down.

Original Text

HOME-MADE NOYEAU.

1825. INGREDIENTS.—2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, 4 pint of new milk.

Mode.—Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down. This will be found useful for flavouring many sweet dishes.

Average cost, 2s. 9d.

Sufficient to make about 24 pints of Noyeau.

Seasonable.—May be made at any time.

Notes

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