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.
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.