vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Queen Charlotte’s Caudle
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Traditionally served to visitors after a lady's confinement.
Presented as published in 1898. 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
92Calories
2 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein2.1 g
Carbohydrates10 g
Fiber2.3 g
Sugars0.3 g
Total Fat3.2 g
Saturated Fat1.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium82 mg
Calcium23 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline8 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 304. The excerpt below is the record exactly as published.
Queen Charlotte’s Caudle. — Stir a pint of cold water into half a pint of oatmeal, and strain through a fine strainer into a saucepan. Add a quarter of a pint of Geneva, and the same quantity of sound mild ale, a few raisins, a nutmeg grated, a little ground ginger, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.