The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...



Almond Caudle

Drinks - Mixed
Historic

A thickened almond-flavoured drink. Commonly ale and white wine boiled with sugar, stamped almonds, sweet spices and bread to thicken. (WM 1658, Robert May 1660, etc)


Caudle Cup, London, c1665. Atkins Museum of Art
Image: Wikimedia



Original Receipt in 'The Compleat Cook' by 'WM', 1658 (WM 1658)

To make an Almond Caudle.
Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread in it, then have ready beaten a pound of Almonds blanched, & strain them out with a pint of White wine, and thicken the Ale with it, sweeten it if you please, and be sure you skim the Ale well when it boyles

.


See: Caudle




Sitemap - This page updated 05/05/2017 - Copyright © Glyn Hughes 2017


  BUILT WITH WHIMBERRY  

matrixstats