Caudele almaunde - a nut dish served as a vegetable (dres

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


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

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