Caudle Ferry155

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

  • ¾ pt/450 ml sweet white wine
  • 3 egg yolks, lightly beaten

Method

Beat all but the sugar and cinnamon mixture together, stir over a gentle heat until it begins to thicken, but does not boil.

Pour through a strainer into a dish and serve hot, sprinkled with the sugar and cinnamon.