Monday, March 1, 2010

Cawdelle de Almaunde

15th century cookbook I
Ab. 1420 A.D.

Cawdelle de Almaunde

—Take Raw Almaundys, & grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it þorw a straynoure in-to a fayre potte, & late it boyle a whyle: & caste þer-to Safroun, Sugre, and Salt, & þan serue it forth al hotte in maner of potage.

Modern English

Almond Caudle (While caudles usually have eggs, this one is an eggless version)

—Take raw almonds and grind them and soften with up with good ale and a little water, and draw it through a strainer into a fair/good pot and let it boil a while and cast in (into the caudle) saffron, sugar, and salt, and then serve it hot in the manner of potage

No comments:

Post a Comment