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Noyeau Cordial

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 3 pounds of loaf sugar
  2. a tablespoonful of extract of almonds
  3. 1/2 pint of apricot

Method

  1. To 1 gallon of proof spirits add 3 pounds of loaf sugar and a tablespoonful of extract of almonds.
  2. Mix well together, and allow to stand 48 hours, covered closely;
  3. now strain through thick flannel and bottle.
  4. This liquor is much improved by adding 1/2 pint of apricot or peach juice.

Plating

Cookware for this recipe

  • Sieve
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.