Cawdelle of Almonds

Beverage, 14th century, English
Based on Cawdelle of Almonds Show original recipe
Using Two Fifteenth Century Cookbooks
Alternate reconstructions:
Reconstructed 02/09/1985 by Jesse the Smith
Serves 4

Ingredients

12 oz Water
24 oz Ale (2 bottles of Moulson Golden)
2 cup Blanched Almonds (crushed)
pinch Saffron
1/2 tsp Salt
3 Tbl Sugar

Steps

  • Combine water, ale and almonds and soak 1/2 hr. to 1 hr.
    Strain through colander into a pan (highsided! Should hold about twice total liquid vol.)
    Bring to a simmer.
  • Grind saffron with salt in a mortar & pestle (or in a teacup with a spoon).
    Add sugar.
    Add to pan.
  • Bring to a rolling boil -- SLOWLY!
    Stir continuously.
    N.B. This froths vigourously as it boils.
    Serve immediately, with froth on top (mmm!)

Notes

4 8-oz. svgs. (or 8 4-oz. svgs.)
Clean utensils immediately.
Do NOT keep on stove for a long time. It will curdle and become bitter (Bitter, Bitter, Bitter!)
this is very rich, 1/2 cup servings might suffice.
Wonderful!
Some people might wish it sweeter. This is a savoury mixture.
This is wonderful (and filling!) -- it's unanimous!
!!

Reviews

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