Recipe Manuscript

To Make An Allmond Causdell

Name: To Make An Allmond Causdell
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 6
Cuisine: European
Ingredients: 1.7 liters ale (approx. 3 British pints); 4 whole cloves; 0.5 teaspoon ground mace or 3–4 blades whole mace; 100 grams white bread slices (crusts removed if preferred); 150 grams blanched almonds; 240 milliliters dry white wine; Sugar or honey, to taste

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make An Allmond Causdell

"Take 3 pints of ale boyl it with some Cloues and mace, slice some white bread in it then haue ready beaten a pound of Blancht allmond and strain them out with a pint of whietwine and thicken the ale with it, sweeten it to your tast, Desire you skim the ale well as it boyleth."

Note on the Original Text

The original recipe is concise, presuming the reader’s familiarity with kitchen processes and medieval English spelling conventions (e.g., 'boyl' for boil, 'Causdell' for caudle). Amounts are mostly inferred by modern cooks; past writers gave rough pointers ('a pound of Blancht allmond', 'a pint of whietwine'), expecting adaptation based on household size and local availability. The instruction to 'skim the ale well as it boyleth' reflects the importance of clarity and refinement in period cooking.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

You can also click the book image above to peruse the original tome

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'allmond Causdell' comes from the 1672 manuscript collection of Constance Hall, a woman actively compiling culinary and medicinal recipes in Restoration England. Almond caudle is part of a broader tradition of nourishing, thickened drinks—popular both as comforts for the sick and as rich treats at the breakfast table or after feasts. In Hall's world, caudles were trusted to restore and delight, drawing on almonds’ association with health, and often featuring strong flavors like ale, wine, and spices imported from distant lands. Ingredients like almonds and white wine signal an aspirational, upper-middle-class household eager to display its taste and resources.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, this recipe would be made over an open fire or at a hearth using sturdy iron or brass pots for boiling ale. A wooden spoon or ladle was essential for stirring, and bread would be sliced with a long-bladed knife. Almonds were pounded in a mortar and pestle, then strained through linen or muslin bags—labor-intensive, but key for extracting creamy almond milk. A sieve or cloth would clarify the drink before serving, often in ceramic mugs or bowls.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 pints (6 cups) ale
4 whole cloves
0.5 teaspoon ground mace or 3–4 blades whole mace
3.5 ounces white bread slices (crusts removed if preferred)
5.3 ounces blanched almonds
8 fluid ounces (1 cup) dry white wine
Sugar or honey, to taste

Instructions

Begin by bringing 3 pints (6 cups) of good-quality ale to a gentle boil with 4 whole cloves and 1/2 teaspoon of mace.
While the spiced ale heats, slice 3.5 ounces of plain white bread (with crusts removed) and set aside.
In a separate bowl, grind 5.3 ounces of blanched almonds to a fine meal, then blend with 8 fluid ounces (1 cup) of dry white wine and strain through a fine sieve or muslin to extract the rich almond milk.
When the ale is fragrant, skim off any foam as it boils, then add the bread slices to soak.
Pour in the strained almond and wine mixture, stirring continuously to thicken the beverage without forming lumps.
Sweeten to taste with sugar or honey, and serve warm for a comforting, creamy drink.

Estimated Calories

275 per serving

Cooking Estimates

Preparing this comforting, creamy drink takes about 15 minutes to get your ingredients ready and 20 minutes to cook everything together. Each serving has about 275 calories, and the recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.