How to prepare caudle

Mix four ounces of Robinson's Patent Groats with half a pint of cold ale, pour this into a stewpan containing a quart of hot ale, add a small piece of bruised ginger, a small stick of cinnamon, and six cloves, stir the caudle over the fire while gently boiling for ten minutes, and then strain it off free from the spices, into a jug; add sugar, and rum or brandy to taste.

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