Caudle or Caudell is a perfect drink for winter days. It’s rich and frothy like milkshake and comes together on the stove in no time. This Medieval drink has its roots in England and over the centuries it has been a popular elixir for women who have just given birth. So if you have a friend who just delivered a baby, why not bring her cake and Caudle like in the old days!
I’ve shared before that I’m not a big fan of beer. I do cook stews with beer occasionally and bake sourdough with Guinness (to the recipe click!).
But enjoying a pint is an impossible task. Don’t blame me for not trying – my other half often times offers a sip to test all the wonderful artisan beers he is exploring.
But finally a beer-based drink exists that I can also enjoy! You can prepare Caudle with white wine as well but I was feeling bold and chose fresh can of ale. In addition to beer, you’ll need simple everyday pantry staples to make this drink: egg yolks, sugar, saffron and a pinch of salt.
Save the recipe from below and serve Caudle in a glass or a small bowl.
Caudle | Recipe
Authentic medieval recipe goes as follows
It’s always fascinating to read old recipes because the language used is so different and measurements are vague to say the least. The following Caudell recipe transcript is from 15th England (Harleian MS 4016). Obviously this specific recipe is tailored for the rich because it includes saffron and sugar.
“Take faire tryed yolkes of eyren, and cast in a potte; and take good ale, or elles good wyn, a quantite, and sette it ouer þe fire / And whan hit is at boyling, take it fro the fire, and caste þere-to saffron, salt, Sugur; and ceson hit vppe, and serue hit forth hote.”
Well I do enjoy this sugury ale based treat but I do have to try this again with good wyn. Fan of winter drinks? Why not try a dessert cocktail from the 1970s called Call of the Snowfields?
Did you make this recipe? Do share!
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