Caudle Ferry155

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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.