This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at
Louise Smithson's website
XCI - Carmeline sauce optimal. To make optimal carmeline sauce, take almonds peeled and mix and pound and strain (the almond milk), take currants and cinnamon and cloves and a little crumb of bread and mix every thing together and temper with verjuice and it is done.
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])
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)