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Lemon caudle

A caudle is a warm, comforting drink. In the 18th century, it was often fed to the sick or to nursing mothers to help them to maintain their strength. Like a posset, the sweet milky mixture is thickened with egg yolks and served up warm.

18th century recipe for lemon caudle from The Cookbook of Unknown Ladies

18th century recipe for lemon caudle from The Cookbook of Unknown Ladies

Lemon Caudle

Boyle some milk & turn it with ye juce of a lemon till it is very clear. Take of the curd & strain the whey, & season it with nutmeg & sugar, & thicken it with the yolks of eggs & a little rose water.

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  1. Pingback: The Cooking Up History Sessions – 6: festive fare | The Cookbook of Unknown Ladies

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