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Cameline Sauce

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Cameline Sauce. Get raisins and grind them up as much as you can; get three or four ounces of almonds and grind them with the raisins, and two or three slices of toast soaked in red wine, and grind them together; then get a little good red wine, must and verjuice, making it sweet or tart as you wish; strain all this, then adding in a lot of cinnamon, and cloves and nutmegs.


Recipes with similar titles:

To make Cameline [Sauce] (Le Viandier de Taillevent)

XV To make cameline sauce (Due Libri di Cucina - Libro B)

108 cameline sauce (Libre del Coch)

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