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NOYEAU, Home-made

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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: home canning or sealing in jars, a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

  • Home canning. Old canning methods can let botulism through. Use current tested canning 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.

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Ingredients

Method

  1. Ingredients.—2 oz.
  2. of bitter almonds, 1 oz.
  3. of sweet ditto, 1 lb.
  4. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, ½ pint of new milk.
  5. Mode.—Blanch and pound the almonds, and mix with them the sugar, which should also be pounded.
  6. Boil the milk;
  7. let it stand till quite cold;
  8. then mix all the ingredients together, and let them remain for 10 days, shaking them every day.
  9. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down.
  10. This will be found useful for flavouring many sweet dishes.
  11. A tablespoonful of the above noyeau, added to a pint of boiled custard instead of brandy as given in our recipe for custard, makes an exceedingly agreeable and delicate flavour.
  12. Average cost, 2_s.
  13. 9_d.
  14. Sufficient to make about 2½ pints of noyeau.
  15. Seasonable.—May be made at any time.