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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.

Other versions of this recipe:

Caudell (Two Fifteenth-Century Cookery-Books)

Cawdel out of lente (Two Fifteenth-Century Cookery-Books)

For a cawdel (Liber cure cocorum [Sloane MS 1986])

Chykens in caudel (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Caudell (Recipes from the Wagstaff Miscellany)