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Xci - Carmeline Sauce Optimal


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.

autodoc



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)




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