This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at
MedievalCookery.com
To mak a cawdelle of almondes tak blanched almondes and draw them up with wyne put ther to saffron and salt and serue it.
Other versions of this recipe:
Caudel dalmone (Liber cure cocorum [Sloane MS 1986])
Caudell de Almondes (Two Fifteenth-Century Cookery-Books)
Cawdel Of Almaund Mylk (Forme of Cury)
Caudel of almaund mylke (Fourme of Curye [Rylands MS 7])
Cawdell dalmond (A Noble Boke off Cookry)
Cawdell of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))
Cawdelle de Almaunde (Two Fifteenth-Century Cookery-Books)
Recipes with similar titles:
Caudell of Almondys (Recipes from the Wagstaff Miscellany)