Caudell
5 Egg yolks
170ml (6 floz) White wine or Real Ale
Sugar to taste
Pinch saffron
In a saucepan, beat together the yolks, wine, sugar, and saffron.
Heat the mixture over a medium heat, stirring continually, until the caudle is hot and thick and fluffy.
Be careful to not let it burn or stick to the saucepan.
Serve at once, in small glasses as a drink, or as sauce with desserts.
The amount of sugar used will depend on the type of wine used, if a sweet wine is used then decrease the amount. A little brandy can be added as an option.
Draw yolkes of eyron thorow a streynour with wyne or with ale, that hit be ryght rennyng, put therto sigure, safron, and no salt.
Bet well togedyr, set hit on the fyre on clene colys.
Stere welle the bottom and the sydys tyl hit be ynowghe scaldyng hote, thu shalle fele be the staffe when hit begynnys to com.
Then take hit of and styre alwey fast, and yf be nede, aley hit up with som of the wyne, or yf hit com to hastyly, put hit in cold watyr to myd syd of the pot, and stere hit alwey fast, and serve hit forth.
from An Ordinance of Pottage
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