Caudell from England 15th century
DESCRIPTION: Wine thickened with eggs
Caudle. Beat egg yolks with wine or ale, so that it is runny; add sugar, saffron, but no salt. Beat well together; set it on the fire on clean coals. Stir well the bottom & the sides until just scalding hot; you will be able to tell when it becomes fluffy. Then take it and stir away fast, & if you need, add more wine; or if it rises too quickly, put it in cold water to the middle of the outside of the pot, & stir it away fast; and serve.
- 5 egg yolks
- 2/3 cup white wine
- sugar to taste
- pinch saffron
In a pot, beat together the yolks, wine, sugar, and saffron.
Heat the mixture over a medium flame, stirring continually, until the caudle is hot and thick & fluffy.
Be careful to not let it burn or scorch or stick to the pot.
Serve at once, in small glasses as a drink, or as sauce with desserts.
It makes an excellent accompaniment to Payne Foundow, served on the side as a drink or poured over as a sauce.
The amount of sugar used will depend on the type of wine used.
I prefer using an inexpensive sweet wine, as the taste of an expensive dry or semi-sweet will be lost.
In fact, it has seemed to me that the cheaper & sweeter the wine, the better is the final result!
Add just enough sugar to mellow the taste.