Brown Caudle

Ingredients

• 1.5 teacupfuls of oatmeal
• 1 quart of mild ale
• 0.5 pint of white wine
• sweeten to taste

Method

1. 1

   Put 1.5 teacupfuls of oatmeal in a saucepan, and pour in sufficient water to make a smooth gruel; stir it over the fire with a wooden spoon until cooked.

2. 2

   Strain the gruel through a fine hair sieve, return it to the saucepan with 1 quart of mild ale, and stir it over the fire until boiling.

3. 3

   Mix 0.5 pint of white wine with the Caudle, sweeten it to taste, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 190. The excerpt below is the record exactly as published.

rown. Caudle. — Put 1 1 teacupfuls of oatmeal in a saucepan, and pour in sufficient water to make a smooth gruel ; stir it over the fire with a wooden spoon until cooked. Strain the gruel through a fine hair sieve, return it to the sauce- pan with lqt. of mild ale, and stir it over the fire until boiling. Mix \ pint of white wine with the Caudle, sweeten it to taste, and serve. Cold Caudle . — Pour lqt. of boiling water out of the kettle into a jug and leave it until cold, then mix with it the beaten yolk of one egg, the juice of one lemon, 3 wineglassfuls of white wine, and loz. of syrup of lemons. Sweeten to taste

Cook this with the app: pantry check, scaling, and the assistant.