Right. I have a confession to make and it’s not one of the cool ones like ‘I was once on a game show in the ’90’s’ or ‘my whole life as you know it is a lie because I’m actually hiding from the mafia and my name is really Julianna’. This confession is probably quite boring to lots of people and also not really much of a confession to anyone who knows me: I am obsessed with the middle ages.
Anything at all will do it for me – crumbly ruins on the side of a motorway? Excuse me while I leave my child unattended on the hard shoulder to go exploring for an hour. Recently discovered plague pit? Sounds like a fantastic family holiday destination. Year 7 National Curriculum guidelines on the Norman Conquest? Make it a Key Stage 3, 4 and 5 mandatory subject. (Actually, I could write an entire post about how medieval history has been infantalised in our education system and is often seen as an ‘easier’ time period to study, helping transition 11 year olds from primary school to secondary. As far as I’m concerned, if my year 7’s aren’t leaving class weeping quietly but with a full comprehension of the many and varied differences between villeins and freemen then I haven’t done my job properly.)
This recipe was therefore something I was really looking forward to: medieval, sweet and seemed pretty straightforward. The collection of recipes this dish is from, the 14th century Forme of Cury, have also been extensively researched, so plenty of reading for me to get stuck into.
Forme of Cury is the oldest cookery book written in English and the original seems to have been written by the master cooks of Richard II, who reigned from 1377 – 1399. During the course of the middle ages, the recipes were updated, edited and copied meaning that there are actually numerous versions. The book contains about 196 recipes designed to instruct the cooks of great households on how to emulate the dishes enjoyed by King Richard for their own masters. Interestingly, despite being written by the king’s cooks, not every recipe in the text is a frenzied opportunity to show off wealth or skill; some of them are for everyday foods such as “common pottages”. It appears that what the authors were really concerned with was making an instructional manual to ensure that cooks knew how to prepare their meals, whatever they were, properly and with care.
The version I’m using is an 18th century copy of an original 14th century text. It would appear that during the 1700’s, the English naturalist, (not naturist, as I realised I’d written on my 3rd read though), Gustavus Brander, asked his friend Samuel Pegge, an antiquarian and all round nerd, to transcribe an original copy of The Forme of Cury he just had casually lying around into a book. Proving that people have been half-arsing their homework for centuries, Pegge returned it and the book to Brander with a note apologising that he had not been able to complete a full transcript of the text because of his lack of ability, but that he hoped what he had completed would be good enough. History is silent on whether Brander accepted this excuse or if he made Pegge redo it in lunchtime detention.
Caudle Ferry was an odd one to recreate because I wasn’t sure what the modern day equivalent was and, frankly, the medieval version didn’t seem to know what it was meant to be either. Some people suggested that it should be like a thick drink and others stated it should be more like a dough which could be sliced. From what I can gather it started out as a warming drink and over time developed to become more of a food through the addition of breadcrumbs to the recipe. The only thing that was clear to me was that it was definitely meant to be sweet.
With literally no idea what this should look like and, in true medieval style, with no sodding measurements or times stated in the recipe, I called my sister for help. I lured her in with the promise of cake and that I would mention her in this post, despite the fact I’m fairly sure only she and my husband read this blog.
First of all I mixed 2 dessert spoons of white flour with 185ml of white wine. I chose Sauvignon Blanc because of its intoxicating and heady notes of frugality which were created by being 50% off in Sainsbury’s. To this, I added “a grete quantite” of clarified honey and a few strands of saffron. Thanks to my last foray into medieval cooking, I knew that I didn’t need to waste time clarifying my honey, so I took the step of declaring that “a grete quantite” converted into 3 dessert spoons and stirred it all round. The honey sank to the bottom of the mix and, as my sister said, certainly sat there looking like it was a great quantity, so I left it at that.
I then cooked it on a low heat for 6 or 7 minutes, stirring it continuously because I didn’t want the flour to go lumpy. When it had thickened, I added two egg yolks and a pinch of salt and continued to stir over a low heat. Still with no idea of what this was meant to be like, I could only describe the texture and appearance as being like the love child of custard and wallpaper paste. My sister, whose kitchen specialty is eclairs, told me I’d basically made choux pastry, which is a much more appetising way of describing it.
After I was confident the yolks had been fully incorporated and cooked, I scraped it all into a bowl and sprinkled on 1/4 teaspoon of ground ginger and 1/2 teaspoon of sugar. Ever the gracious hostess, I
dared let my sister try it first.
Thanks to my diligent stirring the texture was very smooth. It was also very, very thick and sticky and not as creamy as it looks. The wine was a prominent flavour, but was nicely balanced by the great quantity of honey, which I’d absolutely nailed. Overall it was like a mildly sweet, slightly alcoholic goo. Both of us agreed that a few spoons was plenty and we weren’t able to finish it all. During the middle ages this dish may have been served along with many others, with guests taking a spoonful or so of each, so to eat an entire bowl may have been overly ambitious. Regardless, the first spoon we tried became one of those situations where you’re waiting for the other one to give their opinion first so you know whether you can admit to actually quite liking something, or whether you’re just a total weirdo.
It seemed a shame to waste what was left so, inspired by my sister’s comment about choux pastry, I scraped the remaining mixture out into little profiteroles onto a baking sheet and baked at 180 degrees for 15 minutes. Unfortunately it would appear that my sister has sold her soul to the devil of baking because after following her instructions and fantasising about the boozy filling I could make to go with them, my profiteroles looked like this:
Even though I still don’t really know what Caudle Ferry is, I guess sometimes the old adage ‘if it ain’t totally inedible, don’t piss around trying to be clever’ really is true.
7 thoughts on “Caudle Ferry: 1390”
It’s fun to read about your endeavor to make Candle Ferry. It actually looks good. I find it interesting how foods that have long been out of favor, actually sometimes are reasonably tasty.
Hi! Yes it really wasn’t too bad at all. I guess the problem for 21st century menus is knowing where it fits – a “normal” sized portion is far too big for anyone to enjoy, so does it belong with the starters and appetisers? But then it’s too sweet to fit in there too. I think caudle ferry is a great way of showing how our eating habits have changed over the years.
I think you have made a valiant effort here! My own experiment was quite similar. If you’d like to look it up, it can be found at https://modernmedievalcuisine.com/2019/10/29/experiment-spiced-caudel/. I look forward to reading about more of your recreations of medieval recipes.
Thank you for reading! I have to say your own experiment looks a great deal more successful than mine! As a fellow teacher I’d love to know whether the teacher who inspired you to try it in the first place ever made a non alcoholic version for her students and what their reaction was…
She never got back to me. Maybe she had a go and thought, well, this might put my students off medieval history for life!