Caudle
Ingredients
Directions
Boil the half-grits in water until well cooked.
Strain the mixture to remove any solids.
Stir occasionally until it cools.
Serve when needed.
Recipe from a historical cookbook (Internet Archive).
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.
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