Tea Caudle

Name: Tea Caudle
Ingredients: Make a quart of strong green tea; the yolks of four eggs; a pint of white-wine; a grated nutmeg; sugar to your taste

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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

295Calories

27 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories295 kcal

Protein27 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium293 mg

Potassium352 mg

Calcium112 mg

Iron3.7 mg

Magnesium33 mg

Phosphorus396 mg

Zinc2.7 mg

Copper0.2 mg

Manganese1.8 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.4 mg

Folate94 mcg

Choline588 mg

Caffeine114 mg

Water1098 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 43. The excerpt below is the record exactly as published.

Tea Caudle : — Make a quart of strong green tea, and pour it out into a skillet, and set it over the fire ; then beat the yolks of four eggs and mix with them a pint of white-wine, a grated nutmeg, sugar to your taste

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