Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › NOYEAU (made with Honey)

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 whisky, 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, 1s., exclusive of the spirit. Sufficient for three pints of noyeau.

Read next

← NOYEAU, IMITATION (another way, for immediate use)Noyeau Jelly →