Free Vintage Recipes: Noyeau Liqueur, 1861

Back to Old Recipes

Family Recipe Collection Book

Kitchen Gifts For Your Favorite Cook or Your Inner Chef!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at Organize.com

Heritage Cooking When you have a taste for History...

Pfaltzgraff Dinnerware, Gifts and More A Family Tradition!

Essentials for Serving Liqueurs:
Bormioli Rocco Limoncino Cordial Glass, Set of 6

Musts for Making Liqueurs:
Elegantly Easy Liqueur Desserts

Classic Liqueurs: The Art of Making and Cooking with Liqueurs

Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can Make & Give

To Make Noyeau Equal to Martinique

The following recipe was transcribed ver batim from

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1861

Blanch and slice very thin three ounces of suet, and the same of bitter almonds, put them into two quarts of whiskey. In four days after, dissolve forty ounces of lump sugar in one quart of water, add that and the thin cut rind of one lemon to the whiskey and almonds. Shake it every day for three weeks, then strain it through muslin, and filter it through whited-brown paper. Of course, the longer it keeps, the stronger and better it becomes.

Back to Old Pennsylvania News

Back to Old Recipes

God Bless America...
Whether the ACLU, ~~Saddam~~ or Osama (don't confuse them) like it or not.