Title: Caudele Almaunde - a Nut Dish Served As A Vegetable (Dres
Categories: Medieval Ethnic Salad
Yield: 1 Dressing

2	c	Almonds; coarse-ground
2	c	Ale
1	c	Water
1/4	ts	Saffron
2/3	c	Brown sugar
1/2	ts	Salt
1/2	c	Toasted bread crumbs
1	c	Currants
GARNISH
1	tb	Fresh basil or dill; snipped finely

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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