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Caudel Ferry (Caudle Ferry)
Caudel Ferry (Caudle Ferry) is a traditional Medieval recipe for a classic dish of a white wine custard thickened with flour and egg yolks, coloured with saffron and flavoured with honey and sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Caudle Ferry (Caudel Ferry).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Cauꝺel ferry·
(from A Forme of Cury)
Ꞇ flo of paynꝺemayn anꝺ goꝺe wyne +̅ ꝺꞅawe iꞇ to gyꝺeɼ ꝺo þꝯꞇo a greꞇe qnꞇiꞇe of ugꝯ cypꞅꝯ or ony claryfieꝺ · +̅ ꝺo þer to safꞅo · boyle it +̅ wan iꞇ is y boyleꝺ alye it ỽp wꞇ ꝫoles of ayꞅo +̅ ꝺo þꝯꞇo alt +̅ meſſe iꞇ forꞇ · anꝺ lay þꝯon sug ᷑ anꝺ pouꝺo gyngꝯ ·
Translation
Caudle Ferry
Take white bread flour and good wine. Combine these together and add a large quantity of Cypriot sugar or clarified honey. And add to this saffron. Boil it and when it is boiled, combine with egg yolks and season with salt then serve it forth and sprinkle with sugar and powdered ginger.
Modern Redaction
In effect, this is a custard that is thickened with both flour and egg yolks, but which uses wine rather than milk as a base. The word 'ferry' used here is the Middle English for both a ferry or ferry point and a boat, though what the dish has to do with boats I am uncertain, unless it's meant to be served in a shallow (ferry-like) dish.
Ingredients:
400ml white wine
2 tbsp plain flour
4 tbsp runny honey
pinch of saffron
2 egg yolks
salt, to taste
sugar, to garnish
ground ginger, to garnish
Method:
Sift the flour into a bowl then work in the wine until you have a smooth slurry. Mix in the honey then turn into a pan. Bring to a simmer and add the saffron. Now bring to a boil and take off the heat.
Beat the egg yolks in a bowl and add a ladleful of the hot wine mixture to temper. Turn the egg yolk mixture into the pan with the wine mix and whisk to combine. Return to the heat and cook gently (do not boil) until thickened.
Turn into a serving bowl, garnish with a sprinkling of sugar and a sprinkling of ground ginger then serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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