Caudle
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
Nutrition per serving
624Calories
14 gProtein
130 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein14 g
Carbohydrates130 g
Fiber2.6 g
Sugars1 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1.8 mg
Potassium225 mg
Calcium3.3 mg
Iron7.3 mg
Magnesium44 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate336 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water26 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 16. The excerpt below is the record exactly as published.
Caudle. Make a fine smooth gruel of half grits. Strain and cool, stir at times. When to be used, add sugar, wine, lemon peel and nutmeg. Some like a spoonftd of brandy beside
Cook this with the app: pantry check, scaling, and the assistant.