CaudellOrigin: English Period: Medieval |
Original RecipeCaudell (from An Ordinance of Pottage)Caudell. Draw yolkes of eyron thorow a streynour with wyne or with ale, that hit be ryght rennyng; put therto sigure, safron, & no salt. Bet well togedyr; set hit on the fyre on clene colys. Stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote; thu shalle fele be the staffe when hit begynnys to com. Then take hit of and styre alwey fast, & yf be nede, aley hit up with som of the wyne; or yf hit com to hastyly, put hit in cold watyr to myd syd of the pot, & stere hit alwey fast; & serve hit forth. Translation: Caudle. Beat egg yolks with wine or ale, so that it is runny; add sugar, saffron, but no salt. Beat well together; set it on the fire on clean coals. Stir well the bottom & the sides until just scalding hot; you will be able to tell when it becomes fluffy. Then take it and stir away fast, & if you need, add more wine; or if it rises too quickly, put it in cold water to the middle of the outside of the pot, & stir it away fast; and serve. 
Modern RedactionIngredients:
5 Egg yolks Method:In a saucepan, beat together the egg yolks, wine, sugar, and saffron. Heat the mixture over a medium heat, stirring continually, until the caudle is hot and thick and fluffy. Be careful to not let it burn or stick to the saucepan. Serve at once, in small glasses as a drink, or as sauce with desserts. |
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