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Hot, sweetened, milk, slightly thickened with, for example, flour, breadcrumbs or eggs. A food for babies or invalids. Known at least since 1286.

See also:
Almond Caudle
Caudel or Caudle
Caudle Chicken Pie
Flummery Caudle

Original Receipt from The Compleat Cook By 'WM', 1658 (WM 1658)

To make Pap.
Take three quarts of new milk, set it on the fire in a dry silver Dish, or Bason, when it begins to boyle skim it, then put thereto a handfull of flour & yolks of three Eggs, which you must have well mingled together with a Ladle-full of cold Milk, before you put it to the Milk that boyles, and as it boyles, stir it all the while till it be enough, and in the boyling, season it with a little Salt, and a little fine beaten Sugar and so keeping it stirred till it be boyled as thick as you desire, then put it forth into another Dish and serve it up.

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