Drinks – MONK'S MODERN MEDIEVAL CUISINE

Christmas Caudle

This is a wonderful Christmas drink! You’ll fine my easy-to-follow, modern-medieval recipe, based on one from the early fifteenth-century.

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, aContinue reading “Medieval cookery glossary: caudle”