Yield: 1 dressing
| Measure | Ingredient |
|---|---|
| 2 cups | Almonds; coarse-ground |
| 2 cups | Ale |
| 1 cup | Water |
| ¼ teaspoon | Saffron |
| 1 tablespoon | Fresh basil or dill; snipped |
| ⅔ cup | Brown sugar |
| ½ teaspoon | Salt |
| ½ cup | Toasted bread crumbs |
| 1 cup | Currants finely |
GARNISH
Bring to a boil, then slowly simmer the almonds, ale, and water in a soup pot for 30 minutes.
Add saffron, sugar, salt, breadcrumbs, and currants. Continue simmering for 10 minutes, stirring occasionally.
Serve hot, garnished with basil or dill Author's Note: Apparently served as today we would eat 'stuffing' accompanying a roast capon or turkey, almond caudle was neither soup nor sauce, but a side dish for sliced meat or hard cheese.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95