Noyau
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 5 ingredients
- six ounces of peach kernels
- one ounce of bitter almonds
- three pints of white French brandy
- a pound of the best loaf-sugar
- a pint of rose-water
Method
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- Take six ounces of peach kernels, and one ounce of bitter almonds.
- Break them slightly.
- Put them into a jug with three pints of white French brandy.
- Let them infuse three weeks;
- shaking the jug every day.
- Then drain the liquor from the kernels, and strain it through a linen bag.
- Melt three quarters of a pound of the best loaf-sugar in a pint of rose-water.
- Mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper.
- Let the vessel which is placed underneath to receive the liquor be entirely white, that you may be the better enabled to judge of its clearness.
- If it is not clear the first time, repeat the filtering.
- Then bottle it for use.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander
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Measuring jug