Caudle (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
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 (another way). — Make a pint of thin oatmeal gruel {see preceding recipe) . Let it boil, then stir into it, very gradually, the yolk of an egg mixed with a little cold water. Add a glass of sherry or port, a little grated nutmeg or lemon-rind, and three or four lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.