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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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The original, basic caudle was a hot drink made from ale, or occasionally wine, thickened with strained egg yolks, sweetened with honey or sugar, spiced, and gently heated until the eggs thickened. From the start there were thicker versions containing breadcrumbs. Caudel ferry, coloured with saffron, might be solid enough to slice, and was sometimes served in a dish in alternate quarters with blancmange to make a yellow and white pattern. Caudles thickened with breadcrumbs or cereals were considered suitable for those with delicate digestions; by the 18th century both thick caudles and possets were commonly recommended as foods for invalids.