Cameline Sauce

French 14th C.
Goodman p. 286/25
Miscellany


Note that at Tourney to make cameline they bray ginger, 
cinnamon and saffron and half a nutmeg moistened with wine, 
then take it out of the mortar; then have white bread crumbs, 
not toasted but moistened in cold water and brayed in the mortar, 
moisten them with wine and strain them, then boil all together and 
put in brown sugar last of all; and that is winter cameline. And 
in summer they do the same but it is not boiled.


			Sweet		Spicy		Sweet & Spicy

ginger		        1 t		1 t			1 t
cinnamon		1 t		1 t			1 t
saffron		medium pinch for all 3
nutmeg		     1 whole		1/2 whl	        	1/2 whle
wine			2 T		1/2 c 			1/2 c
bread crumbs	        3 T		2 T			2 T
brown sugar	        2 T		1 t			1 T
cold water		2 c		1 c			1 c


Grind smoothly until well ground, add bread crumbs, grind smooth, 
add water and wine, bring it to a boil, simmer until thickened and 
add the brown sugar.
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