Brown Caudle
Ingredients
Directions
Strain the thick gruel to remove grit.
Combine the strained gruel with an equal amount of clear, strong beer.
If the gruel is too thick to pass through the sieve, run the beer through it while stirring.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Very thick gruel
- Forms the thick body of the drink, giving it substance and a soft, porridge-like texture.
- Clear, strong beer
- Thins the gruel into a pourable liquid and adds its own malty flavour.
The step that matters
Straining the gruel. Gruel that is too thick will not pass through the sieve, so it must be thinned with beer while stirring. Stirring keeps the mixture smooth and helps prevent lumps from forming as the liquid is pushed through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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