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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"

lj - Cawdelle de Almaunde. Take Raw Almaundys, and grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it thorw a straynoure in-to a fayre potte, and late it boyle a whyle: and caste ther-to Safroun, Sugre, and Salt, and than serue it forth al hotte in maner of potage.


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 Almondes (A Noble Boke off Cookry)

Cawdell of Almonds (Thomas Awkbarow's Recipes (MS Harley 5401))