Caudle

A warm drink consisting of thin gruel, mixed with wine or ale, sweetened and spiced, given chiefly to sick people, especially women in childbed; also to their visitors. First recorded use 1297. (OED, 2nd ed.)

7 egg yolks

Whisk until light and frothy

Cook gently in a double boiler until the mixture thickens, taking care not to let it curdle.

1 egg white

2 oz sugar

1 lemon rind

grate

1 bottle white wine

Whisk in

1/2 pint water

Infuse 1 hour

6 inch cinnamon stick

3 blades mace

4 cloves

1 teaspoon nutmeg