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You are here: Home / Dishes / Savoury Dishes / Soups / Béaltaine Caudle

Béaltaine Caudle

This page first published: Jan 18, 2006 · Updated: Jun 21, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Béaltaine Caudle was a custard was made of flour (or ground oatmeal), cream, sugar and whipped egg.

It was cooked over the Béaltaine fires and was called the Béaltaine Caudle.

Some of the Béaltaine Caudle would be poured on the ground as a libation. This was so that the hens would lay well the coming summer; the rest would be used for the Béaltaine Bannocks, or be eaten.

History Notes

Sugar, as no doubt a luxury, was added only relatively recently, in the 1700 or 1800s to Béaltaine Caudle recipes.

Tagged With: Scottish Food

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