A Caudle for Sweet Pies

Get half a Pint of white Wine, a little grated Nutmeg and Mace, and boil it; then beat up the Yolks of two Eggs, and put into it, with a Spoonful of refin’d Sugar, and a little Butter kneaded in Flour; shake it about and pour it in.

A similar recipe combined white wine with lemon juice, sugar and butter, and then directed the cook to “pour in your caudle as hot as you can, and shake it well in the pie and serve it up.”

Caudles were also served from a bowl as warm egg-thickened drinks, the Elizabethan-era precursors of beverages like egg flip and milk punch.