A delicious staple found on every dinner table

[mekachu04]

Oatmeal Caudle

 

While much more popular in the chill winter months, oatmeal caudle is enjoyed year around with most family's final meal of the day, and a stable of most taverns for its hearty filling nature.

Oats is easily the most stable crop on Kutsukku, and thus has made it way into nearly every dish, and drinks are no differnent. Beaten oats, soaked in warm ale and spice, making a thick and tasty addition to any meal.

Significance

Caudle is a popular drink to begin with, but when made with the addition of egg yokes, it is a commond drink for both the infirmed and mothers who have just given birth. The drink was believed to add need nutrition for the sick, and to help stimulate a new mother’s milk production. Additionally, it is quite popular for a new mother's friends to visit her with cake and caudle after a healthy birth for a 'Caudle Party.'

"Often when the Doctor's skill has saved the life of his patient [...] it remains for the diligent nurse to prepare the cooling drinks and restorative foods [...]. Everything which is prepared for a sick person should be delicately clean, served quickly, in the nicest order; and in a small quantity at a time."

— Anne Cobbett

August 15, 2019 by Medin Pitarevic

Item type

Consumable, Food / Drink

Current Location

 

Kutzk

Base Price

฿150 | 180 ᚖ

 

Raw materials & Components

A caudle is a warm drink made from ale or wine which has been thickened with almonds, oats or eggs. They are often seasoned to taste from family to family.

• 1.5 cup (3/4 pint) of well beaten Oats

• 1/4 quart of ale (warm to a low simmer)
• Season with pounded spices. The most common ones:
  • allspice
  • cinnamon
  • cloves
  • ginger
  • mace
  • nutmeg
  • ginger
• drizzle of honey

Boil it half an hour and sweeten to taste.