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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Sawce camelyne, kervelettes and oþer thyngus. Take raysons of corouns and kyrnels smalle Of notes, and do away þo schale, Take crust of brede and clowe in fere, And powder imaked of gode gyngere, Flowre of canel þou schalle take, þenne Bray alle togedur, as I þe kenne, In a morter and salt þerto. Temper alle with venegur, þen hase þou do, And messe hit forthe. þis is sawce fyne, Þat men calles camelyne.


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)

SAWSE CAMELYNE (Forme of Cury)

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)