Instructions: 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

Authors

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.

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