Caudell of Almondys

Caudle recipes are fairly common in medieval cookbooks, including two in A Noble Boke off Cookry.

139. Caudell of Almondys
Grynd almondys blaunchyd & temper hem up with wyne or with ale & draw hit thorow a streynour do hit in a pott & do to sigure or hony claryfyd & safron & set hit on the fyre stere hit well as sone as hit be gynneth to boyle take hit of & serve hit forth & yf thu wilt cast a lytyll poudyr if gynger.
-- Wagstaff Miscellany (Beinecke MS 163), dated about 1460.

To mak cawdelle dalmond tak unblanched almondes and bray them and draw them with wyne put ther to pouder of guinger and sugur and boile all to gedur and colore it with saffron and salt it and serue it.
[A Noble Boke off Cookry (England, 1468)]

To mak a cawdelle of almondes tak blanched almondes and draw them up with wyne put ther to saffron and salt and serue it.
[A Noble Boke off Cookry (England, 1468)]

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.
[Two Fifteenth-Century Cookery-Books (England, 1430)]

Caudell de Almondes. Take rawe almondes, and grinde hem, And temper hem with goode ale and a litul water; and drawe hem thorgh a streynour into a faire potte, and lete hit boyle awhile; And cast there-to saffron, Sugur and salt, and serue hit forth hote.
[Two Fifteenth-Century Cookery-Books (England, 1430)]

Caudell of Amondys

From An Ordinance of Pottage: An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163, p. 90, #139

Grynd almondys blanchyd & temper hem up with wyne or with ale, and draw hit thorow a streynour. Do hit in a pott & do to sigure or hony claryfyd & safron, & set hit on the fyre. Stere his will. As sone as hit begynneth to boyle, take his of & serve hit forth, & yf thu wilt, caste a lytyll poudyr of gynger.

An Almond Caudle

From A Book of Fruits & Flowers 1653, p. 12

Blanch Jordan Lamonds, beat them with a little fmall Ale, and ftryne them out with as much more Ale as your minde to make your Caudle of, then boyle it as you doe an Egg Caudle, with a little Mace in it, and when it is oft the fire fweeten it with Sugar.