Caudle
Caudle
Caudle (/ˈkɔːdəl/) is a historical term used in the medical field, particularly in the context of old medicinal recipes.
Pronunciation
The term is pronounced as "kaw-duhl".
Etymology
The term 'Caudle' is derived from the Latin word 'calidus', which means warm. It was used to refer to a warm, medicinal drink that was often given to patients, particularly women in childbirth and the sick.
Description
A Caudle was a type of warm, medicinal drink that was often given to patients. It was typically made from a mixture of gruel, sugar, ale, or wine, and was sometimes thickened with egg yolk. The ingredients were chosen for their supposed medicinal properties, and the drink was often sweetened to make it more palatable.
Related Terms
- Gruel: A type of food consisting of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk.
- Ale: A type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast.
- Wine: An alcoholic drink typically made from fermented grapes or other fruits.
- Egg Yolk: The yellow part of an egg, it's a food that was often used to thicken caudle.
See Also
- Posset: A hot drink made from milk curdled with ale or wine, often spiced, which was popular and used for medicinal purposes in the Middle Ages.
- Sack posset: A richer version of posset made with sack, a type of fortified wine.
External links
- Medical encyclopedia article on Caudle
- Wikipedia's article - Caudle
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