noyeau

CHERRY WATER-ICE -- One lb. cherries, bruised in a mortar with the stones; add the juice of two lemons, half a pint of water, one pint of clarified sugar, one glass of noyeau, and a little color; strain; freeze.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

This island is famed for its noyeau, guava jelly, candied fruits — particularly the pine-apple, which is put on table in glass cases — and its potted flying-fish, which I thought equal in flavour to potted pilchards.

A Sailor of King George Frederick Hoffman

The leaves infused in white brandy, sweetened with barley sugar, make a fine cordial similar to noyeau.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

It began with Turkish delight and halfpenny buns, and went on with oranges, toffee, coconut ice, peppermints, jam puffs, raspberry-noyeau, ice creams, and meringues, and ended with bull's-eyes and gingerbread and acid drops.

The Book of Dragons H. Granville [Illustrator] Fell 1891

As soon as it gets a little thick, stir it till it is nearly cold, then add some essence of vanilla or almonds, or a wineglassful of noyeau, or any flavouring wished, and freeze.

Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet A. G. Payne 1867

Sometimes a little lemon-juice can be added with advantage, and in the case of cherry ice and greengage ice a little noyeau added is an improvement.

Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet A. G. Payne 1867

If any liqueur is used, noyeau is best adapted for the purpose.

Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet A. G. Payne 1867

INGREDIENTS. — 1 – 1/2 oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste,

The Book of Household Management Isabella Mary 1861

Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste.

The Book of Household Management Isabella Mary 1861

The young leaves of the peach are sometimes used in cookery, from their agreeable flavour; and a liqueur resembling the fine noyeau of Martinique may be made by steeping them in brandy sweetened with sugar and fined with milk: gin may also be flavoured in the same manner.

The Book of Household Management Isabella Mary 1861