A beverage of early 18th century, consisting of a quart of china tea, four yolks of eggs and a pint of white wine, all mixed and boiled together; spiced with nutmeg and sweetened with sugar. Drunk hot.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham
Blimey!
Caudle (without tea) is a recipe from medieval times — it was pretty much made with the same recipe of egg yolk, wine and sugar. It was never clear to me whether it was meant to be a sauce or a food on its own.
I’ve always understood it to be a drink – but I’m now questioning that…
My dictionary calls it a warm drink; originally used for invalids.
I just prepared this recipe. It tastes like tea with lemon.
http://emporiumgothica.blogspot.com/2012/08/tea-caudle-recipe.html
Ooo, brilliant – thanks for sharing the link.