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| RECIPE FOR CAUDELE ALMAUNDE - A NUT DISH SERVED AS A VEGETABLE (DRES |
Title: Caudele Almaunde - A Nut Dish Served As A Vegetable (dres
Category: Medieval Ethnic Check
Serves: 1
Ingredients:
| 2.00 | c | Almonds; coarse-ground | | 2.00 | c | Ale | | 1.00 | c | Water | | 0.25 | ts | Saffron | | 0.67 | c | Brown sugar | | 0.50 | ts | Salt | | 0.50 | c | Toasted bread crumbs | | 1.00 | c | Currants | | 1.00 | tb | Fresh basil or dill; snipped | | | -finely |
Instructions:
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
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