Caudle
From Cassell's dictionary of cookery, 1892
Serves 2
For thick caudle, use two tablespoons of oatmeal.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 324. The excerpt below is the record exactly as published.
Caudle. — Caudle is oatmeal gruel, sweet- ened, with ale, brandy, or wine added to it. It may be made in several ways. The simplest is the following : — Mix a table-spoonful of oatmeal with a cupful of cold water. Pour a pint of boiling water or milk over it, return it to the saucepan, and let it boil for fom- or five minutes,, stirring it aU the time. Add wine, ale, or brandy, according to taste. Sweeten, and season with nutmeg or ginger
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