Caudle – another try

02.11.2017 by Rotschopf in Medieval cooking

You may remember my try in cooking this alcoholic beverage last year.

I always wanted to try another recipe though, this time using wine and almond milk.

“Take & make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre; if it schal be whyte, then strayne yolkys of Eyroun ther-to a fewe. Put ther-to Sugre & Salt, but Sugre y-now; then when it begynneth to boyle, sette it out, & almost flatte; serue it then forth, & euer kepe it as whyte as thou may, & at the dressoure droppe Alkenade ther-on, & serue forth; & if thou wylt haue hym chargeaunt, bynd hym vppe with fflour [of] Rys, other with whetyn floure, it is no fors. And if thou wolt, coloure hym with Safroun, & straw on pouder y-now, & Sugre y-now, & serue f[orth].”

(Two Fifteenth Century Cookery-Books, Harleian MS. 279 (um 1430)


We need white wine, almond milk, sugar, rice flour, eggs, saffron and pinch of salt.

I used about 1/2 l of almond milk and 1/2 l of wine, which I heated with some saffron, it began to foam quite a lot, but it stopped after a time.


I separated the 2 eggs and mixed the yolks with app 3 tablespoons of brown sugar (sorry, did not take photos of that, I had to be quick, just stir thoroughly until the eggs and the sugar blend nicely)

When the liquid is hot (not boiling), take it from the heat and ad it to the egg-sugar mixture gradually while mixing with a whisk. Never add the egg to the hot whine, the egg will boil and curdle. When you have added about half of the liquid to the egg, put everything back into the pot and heat again (don’t boil) and keep stirring.

The liquid will thicken a bit in the next 10-15 minutes. You could leave it as is and drink it like that, but I like it even thicker. So I mixed about 2 tablespoons of rice flour with water and added it to the liquid, while still on the heat. It will thicken to a rich milkshake-like texture.

Leave on the heat a bit and then pour into a glass or cup.

This tastes absolutely awesome. I ate cream puffs with wine cream once, that was very similar. By the way, this is really saturating, you only need a small glass for everyone.

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