Medieval cookery glossary: caudle

Here’s the third of my excerpts from my forthcoming comprehensive glossary of ingredients, equipment and culinary terms in Richard II’s Fourme of Cury, c.1390:

caudle caudel. A hot, thickened drink, sometimes incorporating wine or ale. Also, a type of sauce. ‘Caudel ferree’ (recipe 41, chapter 9) is a very sweet and, for the time, a most luxurious drink: using ‘good wine’ as a basis and thickened with the finest flour (pandemain) and tempered with egg yolks, it is also sweetened ‘with a great quantity’ of Cyprus sugar, or honey, before saffron is added and more sugar and ginger powder is layered on top. More broadly, caudel is used to describe thickened broth in dishes of chicken and salmon (see recipe 33, chapter 2; and recipe 109, chapter 4), or indeed refers directly to a sauce, for example, in the dish ‘Caudel for gees’, for which a recipe is provided for a milk, garlic and saffron sauce, thickened with flour, for roasted goose (recipe 140, chapter 5). ‘Tredure’ (recipe 15, chapter 5) is made up ‘as a caudle’ and is in essence a kind of restorative soup of ‘good broth’ blended with raw eggs, which is then spiced and given some piquancy with the addition of verjuice.

Take a look at my experiment with making a spiced caudel ferree.

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Photo by Rodolfo Quiru00f3s on

Published by Christopher Monk

Dr Christopher Monk is creating Modern Medieval Cuisine

8 thoughts on “Medieval cookery glossary: caudle

    1. Do you mean the Caudel ferree? Yes, quite complex for a drink but I think the effort is rewarded… if you like this kind of thing. My first experiment came out a bit thicker than a drink so I would like to do it again as something that could be poured into a glass or goblet.

      Liked by 1 person

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