A Lemon Caudle

Title: A Lemon Caudle
Date: 1694/1795
Transcript: Rx a lemon grated all the rind in to a scelet then take a manchet and Grate all the soft in to the scelet with the lemond rinde then squese all the juce of the lemmond in to the bred, then the yolks of 3 or 4 egs & put in to it then take a pinte & half of white wine & water mixt a blade of mace & so much Suger as will make it swete then set the scilet over a close fire and cepe it well stiring when it boyles put in a pece of swete buter stir it well in to the Caudele if you would have it [text struck] taist more of lemond Put in an other as you did the former
Subject: See all items with this value mace (spice); See all items with this value butter; See all items with this value eggs; See all items with this value sugar; See all items with this value lemons; See all items with this value breads; See all items with this value white wines; See all items with this value caudle
Contributor: Oberle, George; Caylor, Karmen; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.