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Cameline


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CAMELINE. Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg: soak in wine, then take out of the mortar; then have white bread crumbs, not toasted, moistened with cold water and grind in the mortar, soak in wine and strain, then boil it all, and lastly add red sugar: and this is winter cameline. And in summer they make it the same way, but it is not boiled.

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Other versions of this recipe:

cameline sauce (Libre del Coch)

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)

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




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