The Bakers’ ABC: T is for Tea Caudle

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

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6 responses to “The Bakers’ ABC: T is for Tea Caudle

  1. 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.

  2. I’ve always understood it to be a drink – but I’m now questioning that…

  3. My dictionary calls it a warm drink; originally used for invalids.

  4. Ooo, brilliant – thanks for sharing the link.