Caudle
From The encyclopædia of practical cookery, 1890
Serves 1
Most invalids like Caudle prepared this way.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 189. The excerpt below is the record exactly as published.
CAUDLE. — Oatmeal, or any other gruel, sweetened and enriched by the addition of spices and wine, usually administered as an internal comfort to lying-in patients after parturition. Some curious and varied customs prevail in different parts of the country concerning Caudle, which will be found recorded in various works on the habits and customs of the people. As most Caudles are served hot, a bowl such as shown in Fig. 385 is much prized for the purpose. The following receipt for Caudle is given by a famous nurse : (1) Rub three or four lumps of sugar over the rind of a lemon, and dissolve these in 1 table -spoonful of hot water ; beat up an egg and whisk this in with it, adding, a little at a time, 1 wineglassful of port, Madeira, or sherry. Stir in also teaspoonful of ground ginger, and a good dusting of grated nutmeg. Have ready about f pint of fine oatmeal gruel
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Cook this with the app: pantry check, scaling, and the assistant.