Noyau Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

1/4 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
1/4 pt. of water ↝ Water, tap [Tap water]
2 drops of cochineal to colour
1/2 teaspoonful of Noyau
Brown Bread Pudding, No. 4

Instructions (3)

Boil 1/4 lb. of sugar with 1/4 pt. of water to a clear, but not thin, syrup.
Add 2 drops of cochineal to colour when the syrup is almost cold.
Flavour with 1/2 teaspoonful of Noyau.

Original Text

Noyau Sauce.
¼ lb. of sugar to ¼ pt. of water, boiled to a clear, but not to
a thin, syrup: 2 drops of cochineal to colour, added when the
syrup is all but cold; lastly, flavour it with ½ teaspoonful of
Noyau.
This sauce is used for Brown Bread Pudding, No. 4, see
Kissingen Sweet Puddings.

Notes

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