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 (or Drinkmeat) Boiled ale thickened with oatmeal and bread, known from ‘A Dictionary of obsolete and provincial English‘ by Thomas Wright (Wright 1857) Described in ‘Salopia antiqua‘ by Charles Henry Hartshorne (1841) as “Drinkmeat: boiled ale thickened with oatmeal and bread generally administered to a person suffering form a cold. A comfortable kind of caudle both meat and drink, yet strictly speaking neither one nor the other.” See also: Almond Caudle Caudel or Caudle Caudle Chicken Pie Drink-Meat Flummery Flummery Caudle Pap For other species of spicebeer, see: Ale Gruel Aleberry Bragget Caudel or Caudle Drink-Meat Egg Flip Egg Hot Koorow Lamb’s Wool, or Lamasool Mulled Ale Posset Treacle Posset  |
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