For a cawdel
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " For a cawdel". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

For a cawdel. Breke ten egges in cup fulle fayre, Do away þe white with oute diswayre. Þo strene also þou put away And swyng þy 3olkes with spone I þe say. Þen mynge hom wele with gode ale, A cup fulle large take þou schalle, Set hit on fyre, styr hit, I telle, Bewar þer with þat hit never welle. 3if þou cast salt þer to, iwys Þou marres alle, so have I blis. At þo fyrst assay þou take hit doun, When hit wolde welle, þys caudel broun, 3if þat hit welle, as may be falle, Þus helpe hit þen I wot þou schalle. Storve myed wastel with colde ale þen, And cast þer to, sethe hit I ken.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Caudele. Nym eyren, and sweng wel to-gedere / chauf ale and do therto / lie it with amydon, do therto a porcion of sugur, or a perty of hony, and a perti of safron; boille hit, and 3if hit forth. [Two Fifteenth-Century Cookery-Books]

Caudell. Take faire tryed yolkes of eyren, and cast in a potte; and take good ale, or elles good wyn, a quantite, and sette it ouer the fire/ And whan hit is at boyling, take it fro the fire, and caste there-to saffron, salt, Sugur; and ceson hit vppe, and serue hit forth hote. [Two Fifteenth-Century Cookery-Books]

Cl - Cawdel out of lente. Take and make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre; 3if it schal be whyte, than strayne 3olkys of Eyroun ther-to a fewe. Put [correction; sic = MS. but.] ther-to Sugre and Salt, but Sugre y-now; then when it begynnyth to boyle, sette it out, and almost flatte; serue it then forth, and euer kepe it as whyte as thou may, and at the dressoure droppe Alkenade ther-on, and serue forth; and 3if thou wylt haue hym chargeaunt, bynd hym vppe with fflour of Rys, other with whetyn floure, it is no fors. And 3if thou wolt, coloure hym with Safroun, and straw on pouder y-now, and Sugre y-now, and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

.xxxiij. Chykens in caudel. Tak chykouns & boyle hem in gode broth & ram hem up, thenne tak yolkes of ayroun rawe & the broth & alye it to gydre, do therinne poudour of ginger, & sugour y nowh, safroun & salt & set it over the fyre with out boyllyng & serve the chykens hole other y broke & lay the sewe onoward. [Fourme of Curye [Rylands MS 7]]

Caudell. Take faire tryed yolkes of eyren, and cast in a potte; and take good ale, or elles good wyn, a quantite, and sette it ouer the fire/ And whan hit is at boyling, take it fro the fire, and caste there-to saffron, salt, Sugur; and ceson hit vppe, and serue hit forth hote. [Two Fifteenth-Century Cookery-Books]

Caudele. Nym eyren, and sweng wel to-gedere / chauf ale and do therto / lie it with amydon, do therto a porcion of sugur, or a perty of hony, and a perti of safron; boille hit, and 3if hit forth. [Two Fifteenth-Century Cookery-Books]

Caudell. Draw yolkes of eyron thorow a streynour with wyne or with ale that hit be ryght rennyng put ther to sigure safron & no salt bet well to gedyr set hit on the fyre on clene colys stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote thu shalle fele be they when hit begynnys to com then take hit of and styre alwey fast & yf be nedd alay hit up with som of the wyne or yf hit com to hastyly put hit in cold watyr to mydsyd of the pot & stere hit alwey fast & serve hit forth. [Recipes from the Wagstaff Miscellany]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggs
yolks
ale
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:125>. Accessed on August 20, 2019, 4:11 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:468>. Accessed on August 20, 2019, 4:11 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:33>. Accessed on August 20, 2019, 4:11 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:83>. Accessed on August 20, 2019, 4:11 pm.




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