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.
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)