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This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

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.


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