Caudle Cup

Ingredients

• Add to 3 quarts of boiling water.
• 1 scant cupful of oatmeal.
• the grated rind and juice of 2 lemons.
• a large handful of raisins.
• ½ a teaspoonful of salt.
• 2 tablespoonfuls of powdered sugar.
• 1 cupful of sweet cider.
• ½ a grated nutmeg.
• ½ a teaspoonful of powdered cinnamon.
• ½ a teaspoonful of allspice.

Method

1. 1

   Combine ingredients, bring to a boil, simmer for two hours, strain, reheat, and stir in beaten egg whites.

2. 2

   Serve in caudle cups with whipped cream.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 40. The excerpt below is the record exactly as published.

a teaspoonful of salt, a pinch of mace and 2 tablespoonfuls of vine- gar. Cover and cook slowly until tender, adding i teaspoonful of sugar when half done. 2z. — Tomato Fricassee. Cook together ^ can of tomatoes, i table- spoonful of butter and a high seasoning of pepper and salt. When the tomatoes are very soft add a pinch of baking soda. When the foam passes off add 3 beaten eggs, stir and take from the fire as soon as they begin to thicken. 22.— Sweet Potato Boulettes. Sweet potatoes need only the addition of salt and pepper and i tablespoonful of butter to each pint, mixing while hot. They can be molded at once into small balls or boulettes and when fried in deep fat should be drained for a moment on unglazed paper then piled, cannon-ball fiaishion, on a napkin and gar- nished with sprigs of parsley. 147 Scptcfttb€t0 23. — Peach Roll. A milk biscuit dough — using 2 tablespoon- fuls of shortening to the pint of flour — is made for peach roll. The peaches (canned or stewed) are chopped, spread on the dough, dusted with flour and sugar, rolled up and steamed. The peach syrup, slightly thick- ened with arrowroot or corn-starch, makes a good hot sauce. 24. — Curried Apples. A novelty to serve with cold meats is cur- ried apples. Select i dozen large, tart ap- ples, wipe and core them and place in a bak- ing dish. Cream together ^ of a cupful of butter and i cupful of brown sugar, beat in i tablespoonful of vinegar and i teaspoonful of curry powder. Fill the holes with this mix- ture and bake in a quick oven. Serve when thoroughly chilled. 25. — Chops with Onion Purie. With lamb or mutton chops an onion pur6e is exceedingly good. Have at least i pint of white onions, peel and boil them until very soft, changing the water twice. Rub them 148 Scptcttibcf» through a sieve, seasoning them well with salt, pepper and butter ; if too dry, they may be moistened with a little white sauce. Car- rot and turnip purde can be prepared in the same way, and if desired for a first course, instead of serving with meat, the vegetables can be mixed with twice as much white sauce, giving a smooth, creamy soup. 26. — Baked Beets. Wash thoroughly some good-sized beets, being careful not to break the skin, and do not trim the tops off very close. Bake until when pinched they are soft all the way through. About one and a half to two hoturs is required for medium sized beets. Do not pierce with a fork, as the juice will boil out. When baked, peel (the skin is loose from the meat and readily comes off), slice and season with salt and pepper and butter. Beets pre- pared this way retain the sweetness which is lost, to a great extent, in boiling. 27. — Lyonnaise Carrots. New carrots after boiling are cut into thick slices and slowly fried in a little butter to which is added i teaspoonful of chopped 148 S€ptCtflb€f0 onion to i pint of carrots. In serving they are sprinkled with chopped parsley or celery tops. 28.— Stuffed Shoulder of Mutton. When buying a shoulder of mutton have the butcher bone it. Fill the cavity with a stuffing made of equal quantities of stale bread crumbs and chopped raw mutton, sea- son highly with salt, pepper and onion juice and moisten with a little melted butter or beef fat (mutton is too tallowy). Roast, as usual, but baste with a mixture of 2 table- spoonfuls of butter and i cupful of water which has been boiled for five minutes with 6 cloves, a slice of onion and a pinch of celery seed. 29.— Sv^eet Potato Croquettes. Boil until tender, then skin and mash or put through a potato press. For each pint add I tablespoonful of butter, i teaspoonful of onion juice, salt and pepper to taste, and I tablespoonful of chopped parsley. Mix thoroughly together, form into croquettes and dip into beaten egg, then roll in fine bread crumbs. Fry in deep smoking hot fat, drain 150 Stptctnbcf* for a moment on soft paper and pile on a serving dish, garnishing with parsley. 3a — Cauliflower Fritters. Boil a white head of cauliflower in salted water until tender. Set aside until cold, break into small branches. Have ready i cupful of bechamel sauce made with chicken stock and cream. While still hot add i tea- spoonful of granulated gelatine soaked in 3 tablespoonfuls of cold water. Stir until dis- solved then set aside until beginning to stiffen. Have ready i or more platters lightly brushed with melted butter. Dip each branch of cauliflower in the sauce until well coated, lay on the platter ; when all are so dipped set the platter aside until the sauce is thoroughly set. Prepare a fritter batter by mixing to- gether the yolks of 2 eggs and ^ of a cupful of cold water, stir this into i cupful of flour mixed with ^ of a teaspoonful of salt and ^ of a teaspoonful of pepper. Add i table- spoonful of melted butter and beat hard, then cut in lightly the stiffly-whipped tgg whiles. This batter is improved if made a few hours before it is to be used. Dip each piece of 151 September. cauliflower carefully in the batter so as not to remove the sauce coating. Drop, a few at a time, into a deep kettle half-filled with smok- ing-hot fat and fry golden brown. Serve at once, as an entrde or vegetable. 159 OCTOBER, 1. — Caudle Cup. Add to 3 quarts of boiling water, i scant cupful of oatmeal, the grated rind and juice of 2 lemons, a large handful of raisins, ^ a teaspoonful of salt, 2 tablespoonfuls of pow- dered sugar, I cupful of sweet cider, J^ a grated nutmeg and yi a teaspoonful each of powdered cinnamo

Cook this with the app: pantry check, scaling, and the assistant.