Cameline Sauce
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "Cameline Sauce". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]
The Source Recipe
The original text of the recipe is as follows:
Cameline Sauce. Get raisins and grind them up as much as you can; get three or four ounces of almonds and grind them with the raisins, and two or three slices of toast soaked in red wine, and grind them together; then get a little good red wine, must and verjuice, making it sweet or tart as you wish; strain all this, then adding in a lot of cinnamon, and cloves and nutmegs.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]
To make Cameline [Sauce]. Take ginger, plenty of cassia, cloves, grains_of_paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste. []
XV To make cameline sauce. If you want to make cameline sauce, take the crust of bread and cloves and ginger and grains of paradise and nutmeg and cinnamon, and grind everything together and temper it with white vinegar, and let it be good. []
108. cameline sauce. Take two or three white pomegranates and seed them on a very clean linen cloth; and when they are seeded, press them a great deal, in such a way that all the juice comes out; and then take a little bread, toasted and soaked in the said juice, and then take a good quantity of ground cinnamon, and cast it in with the bread, and grind it well in a mortar; and after grinding it, blend it with good broth from the pomegranates or with vinegar, which should not be very strong; and then set it on the fire to cook, stirring it constantly until it is thick; and before it boils, put a piece of fine sugar in the pot. []
[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]
Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
raisins
nuts
wine
verjuice
tarts
cinnamon
cloves
nutmeg
[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]
Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]
Bibliography
[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?neapo:105>. Accessed on November 12, 2024, 7:44 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?viand:152>. Accessed on November 12, 2024, 7:44 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?libri:14>. Accessed on November 12, 2024, 7:44 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?libre:108>. Accessed on November 12, 2024, 7:44 pm.