Flummery Caudle

Ingredients

• a pint of fine oatmeal
• two quarts of fair water
• three or four blades of mace
• a nutmeg quartered
• a pint of Rhenish or white-wine
• three spoonfuls of orange-flower-water
• the juice of two lemons
• and one orange
• a bit of butter
• as much fine sugar as will sweeten it

Method

1. 1

   Soak oatmeal overnight, strain, and boil with mace and nutmeg.

2. 2

   Add wine, orange-flower-water, lemon juice, butter, and sugar.

3. 3

   Thicken with egg yolks and serve hot.

Nutrition per serving

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 42. The excerpt below is the record exactly as published.

Flummery Caudle: — Take a pint of fine oatmeal, and put to it two quarts of fair water : let it stand all night, in the morn- ing stir it, and strain it into a skillet, with 134 Early Receipts. three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour ; if it is too thick, put in more water, and let it boil longer ; then add a pint of Rhenish or white-wine; three spoonfuls of orange- flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it

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