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". In a description of an initiation ceremony at Merton College, Oxford in 1647, caudle is described as a "syrupy gruel with spices and wine or ale added".
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"). William Carew Hazlitt provides a number of recipes for caudles and possets in his book, Old Cookery Books and Ancient Cuisine.
- Thomas Austin (1888). Two Fifteenth-Century Cookery-Books. Early English Text Society. ISBN 978-5-87685-811-5.
- Harper, Douglas. "Online Etymology Dictionary: caudle". Retrieved 21 November 2012.
- William Carew Hazlitt (1886). Old Cookery Books and Ancient Cuisine.
- Constance B. Hieatt; Sharon Butler (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the Forme of cury). Early English Text Society. ISBN 978-0-19-722409-0.
- Rudolf Grewe; Constance B. Hieatt (2001). Libellus De Arte Coquinaria: An Early Northern Cookery Book. Arizona Center for Medieval and Renaissance Studies. ISBN 978-0-86698-264-1.
- Constance B. Hieatt; Eulalia Pensado (1988). An Ordinance of pottage: an edition of the fifteenth century culinary recipes in Yale University's Ms Beinecke 163. Prospect Books and Beinecke Rare Book and Manuscript Library. ISBN 978-0-907325-38-3.
- Michael Olmert (1996). Milton's teeth & Ovid's umbrella: curiouser and curiouser adventures in history. Simon & Schuster. ISBN 978-0-684-80164-3.