Caudles and Possets

These were warm comforting drinks served either at the end of supper to close the stomach or to those who were ill or in childbed. They were usually made with cow’s – or almond – milk, wine or ale, sugar, spices and thickening in the form of egg yolks, flour, or fine white breadcrumbs, but there are many variations between the individual recipes.¹⁵² The following demonstrate something of their range.