[Sca-cooks] French Veggie Dishes / Burgundian event menu

[Cindy M. Renfrow]

Hi. Here are a few caudle recipes.

FLEMISH CAUDLE - c. 1375
Put a bit of water to boil.  Take egg yolks beaten without the white,
temper with white wine, thread into your water, and stir very well so that
it does not curdle.  Add some salt [and move it to] the back of the fire.
Some add just a bit of verjuice.
(Le Viandier de Taillevent, c. 1375, tr. by J. Prescott, 1989, p. 33.)

# 47 CAUDLE FERRY - c. 1430
47.  Caudle Ferry.  Take yolks of eggs Raw, separated from the white; then
take good wine, and warm it in the pot on a fair Fire, and cast thereon
yolks, and stir it well, but let it not boil till it is thick; and cast
thereto Sugar, Saffron, & Salt, Maces, Gilliflowers, and Galingale ground
small, & flour of Cinnamon; & when thou dress in, cast white powder thereon.
(From Harleian MS. 279, c. 1430, tr. by C. Renfrow, 1990.)

# 129 CAUDLE OF ALMONDS - c. 1450
129.  Caudle of Almonds.  Take raw almonds, and grind them, And mix them
with good ale and a little water; and draw them through a strainer into a
fair pot, and let it boil awhile; And cast thereto saffron, Sugar and salt,
and serve it forth hot.
(From Harleian MS. 4016, c. 1450, tr. by C. Renfrow, 1990.)

Regards,

Cindy