Caudell
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Caudell". [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:

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.



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]

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. []

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. []

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. []

[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]

yolks
eggs
wine
ale
sugar
saffron
salt
worts


[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:83>. Accessed on March 29, 2024, 6:04 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:387>. Accessed on March 29, 2024, 6:04 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:468>. Accessed on March 29, 2024, 6:04 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:125>. Accessed on March 29, 2024, 6:04 am.