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 A thickened almond-flavoured drink. Commonly ale and white wine boiled with sugar, stamped almonds, sweet spices and bread to thicken. (WM 1658, Robert May 1660, etc) Caudle Cup, London, c1665. Atkins Museum of Art Image: Wikimedia  Original Receipt in ‘The Compleat Cook‘ by ‘WM’, 1658 (WM 1658)To make an Almond Caudle. Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread in it, then have ready beaten a pound of Almonds blanched, & strain them out with a pint of White wine, and thicken the Ale with it, sweeten it if you please, and be sure you skim the Ale well when it boyles . See: Caudle  |
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