|lj. Cawdelle de Almaunde - Almond Caudle|
One of the taste testers declared it "not to their taste", because it wasn't the "beer" flavor they were expecting. That makes sense, because you are tempering the beer with almond milk, giving it a creamy taste. After a few moments of discussion, we had decided that if you were to make this and serve it as instructed "al hotte in maner of potage", that you should accompany it by a good fatty cheese, hard cured meat, like a really good salami, mustardy pickles and a robust grainy bread. The flavor of the ale that I used was very hearty and malty with hints of cinnamon, ginger and orange peel. The sugar enhanced the spice and the malty flavors. Perhaps lighter flavored ale would be better used for lighter accompaniments such as salad, or eggs?
.lj. Cawdelle de Almaunde.—Take Raw Almaundys, & grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it þorw a straynoure in-to a fayre potte, & late it boyle a whyle: & caste þer-to Safroun, Sugre, and Salt, & þan serue it forth al hotte in maner of potage.
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.
51. Caudle of Almond - Take raw almonds, and grind them, and temper them up with good ale, and a little water, and draw it through a strainer into a fair pot, and let it boil a while: and cast there-to saffron, sugar, and salt, and then serve it forth all hot in manner of potage.
Interpreted Recipe Serves 2 as main, 3-4 as Side
1/2 cup almond flour
3/4 cup ale
1/4 cup water
1-2 tbsp. sugar or to taste
1/4 tsp. salt
Pinch of saffron (optional)
Place all ingredients in a blender (give thanks to the kitchen Gods for modern technology) and blend. Strain through a strainer and into your pot. Bring to a boil and then lower to simmer until reduced by 1/4. Serve.
Honestly--couldn't be simpler, and very, very tasty.
Fourme of Curye [Rylands MS 7] (England, 1390)
.lxxxvj. Caudel of almaund mylke. Tak almaundes blaunched and drawe hem up with wyne, do therto poudour ginger, & suger & colour hit with safroun, boyle hyt & serve hit forth.
Liber cure cocorum [Sloane MS 1986] (England, 1430)
A Noble Boke off Cookry (England, 1468)