Take a pound of almond-paste, and strain it with some new milk; then have a pottle of cream boiling in a pipkin or skillet, put in the milk; and almonds with some mace, salt, and sugar; serve it in a clean dish on sippets of French bread, and scrape on sugar.
[ Otherways.]
Strain them with fair water, and boil them with mace, salt, and sugar, (or none) add two or three yolks of eggs dissolved, or saffron; and serve it as before.
[ Almond Caudle.]
Strain half a pound of almonds being blanched and stamped, strain them with a pint of good ale, then boil it with slices of fine manchet, large mace, and sugar; being almost boil’d put in three or four spoonfuls of sack.
[ Oatmeal Caudle.]
Boil ale, scum it, and put in strained oatmeal, mace, sugar, and diced bread, boil it well, and put in two or three spoonfuls of sack, white-wine or claret.
[ Egg Caudle.]
Boil ale or beer, scum it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put it into the rest with a little grated nutmeg; give it a warm, and serve it.