Caudle
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- A spoonful of brandy may be added
- a pint of fine gruel
- a spoonful of brandy
- a glass of wine
- a glass of beer
- three quarts of water
- a pint of cold water
- a pint of good table beer
- a glass of gin
Method
- Make a fine smooth gruel of half grits, strain it after being well boiled, and stir it at times till quite cold.
- When to be used, add sugar, wine, lemon peel and nutmeg.
- A spoonful of brandy may be added, and a little lemon juice if approved.
- Another way is to boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon peel and nutmeg.--Another.
- Beat up the yolk of an egg with sugar, mix it with a large spoonful of cold water, a glass of wine, and nutmeg.
- Mix it by degrees with a pint of fine gruel, not thick, but while it is boiling hot.
- This caudle is very agreeable and nourishing.
- Some add a glass of beer and sugar, or a tea-spoonful of brandy.--A caudle for the sick and lying-in is made as follows.
- Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole, with a pint of cold water;
- and when the water boils pour in the thickening, and add twenty peppercorns in fine powder.
- Boil it up to a tolerable thickness;
- then add sugar, half a pint of good table beer, and a glass of gin, all heated up together.