The OED cites the use of the word to 1297. The earliest surviving recipe, from 1300–1325, is simply a list of ingredients: wine, wheat starch, raisins, and sugar to "abate the strength of the wine". Another recipe from the late 14th century has more ingredients and more details on the cooking procedure: mix breadcrumbs, wine, sugar or honey, and saffron, bring to a boil, then thicken with egg yolks, and sprinkle with salt, sugar, and ginger.   A 15th-century English cookbook includes three caudle recipes: ale or wine is heated and thickened with egg yolks and/or ground almonds, then optionally spiced with sugar, honey, saffron, and/or ginger (one recipe specifically says "no salt").  A related recipe for skyr appears in the early 13th century. 
- Posset, a similar drink
- Item 5, Diuersa Cibaria, BL MS Add. 46919 ff, 19r-24v, reprinted in Hieatt & Butler, Curye on Inglysch, Early English Text Society 1985, ISBN 0-19-722409-1, p. 45
- Item 43, Forme of Cury, various mss, reprinted in Curye on Inglysch, Early English Text Society 1985, ISBN 0-19-722409-1
- See also Thomas Austin, Two Fifteenth-Century Cookery Books, Early English Text Society 1888.
- Items 83, 84, 139, Yale MS Beinecke 163, reprinted in Constance Hieatt, An Ordinance of Pottage, Prospect Books 1988, ISBN 0-907325-38-6
- Grewe and Hieatt, Libellus de arte coquinaria: an Early Northern Cookery Book, Medieval and Renaissance Texts and Studies v. 222, 2001, ISBN 0-86698-264-7
- Olmert, Michael (1996). Milton's Teeth and Ovid's Umbrella: Curiouser & Curiouser Adventures in History, p.174. Simon & Schuster, New York. ISBN 0-684-80164-7.
- Harper, Douglas. "Online Etymology Dictionary: caudle". Retrieved 21 November 2012.
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