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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

SAWSE CAMELYNE. XX.VII. IIII. Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & powdour of gyngur clowes flour of canel. bray it wel togyder and do it þerto. salt it, temper it up with vynegur. and serue it forth.

Other versions of this recipe:

cameline sauce (Libre del Coch)

CAMELINE (Le Menagier de Paris)

Cameline Sauce (Du fait de cuisine)

Sauce camelyne (Two Fifteenth-Century Cookery-Books)

Sauce gamelyne (Two Fifteenth-Century Cookery-Books)

Sawce camelyne (Liber cure cocorum [Sloane MS 1986])

Sauce camelyne (Fourme of Curye [Rylands MS 7])

To mak sauce camelyn for quaylle (A Noble Boke off Cookry)

To make Cameline [Sauce] (Le Viandier de Taillevent)

Carmeline sauce optimal (Libro di cucina / Libro per cuoco)