Practically Caudle, so called from the Latin "Calidus" hot, or the old French word "Chaudel," is a drink of warm ale made with groats, and given to the sick as a restorative support. It is more frequently composed of warm wine (or ale), mixed with bread, sugar, spices, and sometimes eggs; being administered specially to a woman in childbed (though with doubtful wisdom), and to her congratulatory visitors. "Hark ye, Master Hollytop! your wits are gone on wool-gathering: comfort yourself with a Caudle" (Sir Walter Scott's Abbot). For "tea Caudle, make a quart of strong green tea, and pour it out into a skillet (a long-handled metal pot), and set it over the fire; then beat up the yolks of four eggs, and mix with them a pint of white wine, a grated nutmeg, and sugar to taste; put all together; stir it over the fire till it is very hot, then drink it in china dishes."- Compleat Housewife, 1736.

When Harley (in the Man of Feeling, 1771) "came downstairs to set out for London, he found his aunt in the parlour with a tear on her cheek, and her caudle cup in her hand; she knew enough of physic to prescribe against going abroad of a morning with an empty stomach: and she gave her blessing with the draught".

For old-fashioned brown Caudle: stir two tablespoonfuls of oatmeal into a pint of water, and add the thin rind of a lemon, a blade of mace, and a tablespoonful of brown sugar. Let all boil together: then strain the liquid, and add a pint of mild ale. Warm it for use. A little grated ginger is often put into this Caudle. The old-fashioned Caudle-pot was of glazed Delft-ware, holding about a quart, and having a small curved spout which went into the mouth of the drinker. Such a pot (now much sought after by collectors) is to be seen among the treasures at Lilford Hall, Northants.