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

See Also:

Béaltaine Bannock

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