Caudle Out of Lent154

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 pt/600 ml almond milk made with sweet white wine
  • 4 egg yolks, lightly beaten

Method

Beat the yolks, sugar and salt into the almond milk, and stir over a gentle heat until it begins to thicken but does not boil. For a thicker version beat in 1 tbs wheat flour or rice flour and a pinch of saffron with the eggs etc., before cooking.

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