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Caudle, Cold
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.
three or four lumps of sugar. This caudle is wholesome and plea- sant. Time, twenty minutes. Probable cost, 3d. per pint, exclusive of the wine. Sufficient for ene person. Caudle, Cold.— Pour a pint of cold boiled water on the rind of a small lemon, and let it stand for an hour-. Take out the rind and mix in the yolk of an egg well beaten, a cupful of sweet wine, thi-ee or four lumps of sugar, and the lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.