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Cold Caudle
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
439Calories
11 gProtein
82 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein11 g
Carbohydrates82 g
Fiber6.8 g
Sugars2 g
Total Fat4.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol93 mg
Sodium1111 mg
Potassium241 mg
Calcium332 mg
Iron33 mg
Magnesium36 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C30 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8 mg
Folate146 mcg
Choline89 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 190. The excerpt below is the record exactly as published.
Cold Caudle . — Pour lqt. of boiling water out of the kettle into a jug and leave it until cold, then mix with it the beaten yolk of one egg, the juice of one lemon, 3 wineglassfuls of white wine, and loz. of syrup of lemons. Sweeten to taste with loaf sugar
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