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📝 Description
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🥘 Ingredients
2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, 4 pint of new milk.
👨🍳 Method
Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down. This will be found useful for flavouring many sweet dishes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Home-Made Noyeau this week, and it was a journey back in time to a cozy Victorian kitchen. I found the process of blending bitter and sweet almonds, sugar, lemon rinds, and honey into a warm, fragrant mixture utterly soothing. The surprise came when I added the cold milk to the hot whiskey — the steam that rose was like a tiny, boozy cloud, filling my kitchen with a scent that was equal parts bakery and bar. This recipe is perfect for the comfort-seeker in me. After ten days of daily shaking and a final filter through blotting paper, I ended up with a beautiful, amber liquid that tastes like liquid almond cake. It's delightful sipped neat after dinner, or drizzled over vanilla ice cream for a simple, indulgent dessert. The best part? I've got enough to experiment with in my cooking for months to come.
