Unveiling the Past: Origins of Caudle
Picture this: a chilly evening in medieval Europe, where weary travelers and castle denizens alike sought respite from the biting cold. Enter Caudle, a warm, nourishing beverage that traces its origins back to the mists of time. While its exact genesis remains shrouded in the haze of history, this delightful concoction is believed to have emerged sometime during the Middle Ages.
Ingredients of Yore
Caudle was a popular drink across Britain, and could vary greatly depending on who was creating it. Most caudles were made without milk (the addition of which technically makes a posset, a drink of hot milk curdled with ale, beer, etc, flavoured with spices, formerly used as a remedy for colds), but from descriptions across the web it does appear that caudle could be made with eggs, milk, oatmeal, alcohol and sugar and spices.
These ingredients could represent either, staples of the diet that they wanted to ensure an abundance of in the future, or luxury items that were mainly consumed by the wealthy, like the sugar. Side note, it’s only recently that sugar became easily accessible. You can read in-depth about the horrors of sugar in the 1619 Project.
This would imply that caudle with milk and sugar was used to ensure future prosperity and abundance of both the essentials and the luxuries in life.
Medieval Nourishment
Due to these hearty ingredients, Caudle was more than just a comforting beverage; it was a substantial meal in a cup. Served as a hearty breakfast or a restorative late-night snack, it provided warmth and sustenance to those who needed it most. This versatile elixir could be adapted to suit different palates and dietary needs, making it a staple in households across Europe.
A Caudle for Every Occasion
Caudle was not confined to the kitchen. Its role extended to medicinal and ceremonial purposes as well. Often prepared with medicinal herbs and spices, it was believed to have healing properties, soothing both body and soul. During celebrations and feasts, it played a part in rituals, symbolizing comfort and community. Here are a couple below to illustrate.
To make a Caudle to comfort the stomacke, good for an old man.
Take a pinte of good Muscadine, and as much of good stale ale, mingle them to-gether, then take the yolkes of twelue or thirteene Egges newe laide, beat well the Egges firste by themselves, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholesome.
The Good Huswifes Jewell (1596) by Thomas Dawson.
For the Haemorrhoids, a very successful try’d Medicine
Take Maiden Leeks (as some call those that grow without having been transplanted) and casting away the green part, make of the bulbous part and sufficient quantity of whole Oatmeal a Caudle, whereof let the Patient eat plentifully.
Medicinal experiments, or a collection of choice and safe remedies for the most part simple and easily prepared (1696) by Robert Boyle.
The Renaissance of Caudle
As the centuries rolled on, Caudle adapted and evolved. During the Renaissance, it became more refined, with variations that included wine and spirits. The addition of alcohol gave rise to posh versions that graced the tables of nobility.
Rediscovering Caudle Today
In today's culinary landscape, where ancient recipes are cherished and reimagined, Caudle is experiencing a renaissance of its own. Chefs and home cooks are revisiting this timeless classic, infusing it with modern twists that maintain its comforting essence. Vegan Caudle with almond milk and gluten-free oats, or a decadent chocolate-infused version, have all made their way into contemporary kitchens.
Sip into History
As you savor a cup of Caudle today, remember that you are sipping into history itself. This humble yet versatile drink, with its ancient origins and timeless appeal, continues to warm hearts and stir culinary imaginations across the globe.
The resulting drink basically seems to be similar to egg nog, but not so eggy (or not eggy at all), and with a little oatmeal added. Traditionally the caudle usually had strong white wine (white caudle) or ale added to it (brown caudle), and was served as a drink or with desserts.1 Here I’ve suggested whisky, a) because I like it, and b) because nothing else says ‘Scottish’ better (to me, anyway). I tend to use a whisky mead called Stag’s Breath, but since whisky can be an acquired taste, try experimenting with brandy, ale, mead or a dessert wine if you prefer. For a more ‘authentic’ recipe, you could try using heather ale (Fraoch) or a wine made in Scotland (Cairn O’Mhor do a good selection). Honey can also be used as a substitute for the sugar (which goes very well with whisky). If you prefer to leave the alcohol out completely, just try seasoning with plenty of nutmeg, cinnamon or mixed spice.
So, whether you enjoy it as a morning ritual, a midnight comfort, or a novel creation at your favorite café, raise your cup of Caudle and toast to the ages of gastronomy that brought this delectable elixir to life.
Ingredients
1/2 pt (1 cup) milk
1 tbsp oatmeal
2 beaten eggs
1 tsp sugar or honey
saltnutmeg or mixed spice
whisky, ale or white wine
Method
1. Heat the milk in a pan with the oatmeal and a pinch of salt. Stir well and bring to the boil, then simmer until it starts to thicken.
2. Stir in the eggs, sugar and spices (added according to taste), and keep simmering for at least five minutes – stir well to make sure the mixture doesn’t burn or stick to the pan.
3. Remove from the pan and add in as much whisky, ale or white wine as you prefer.
4. Serve immediately, either on its own or poured over bannocks or a dessert.