Cameline Sauce
From deliathecrone 16 years agoIngredients
- 1 teaspoon ginger shopping list
- 1 teaspoon cinnamon shopping list
- 1 pinch saffron shopping list
- ground nutmeg shopping list
- 4 fluid ounces wine shopping list
- 2 tablespoons breadcrumbs shopping list
- 1 teaspoon brown sugar shopping list
- 1 cup cold water shopping list
How to make it
- In a mortar and pestle (or food processor fitted with sharp metal blade), grind the ginger, cinnamon, saffron, and nutmeg smoothly until well ground.
- Add bread crumbs, and grind smooth.
- Add water and wine, bring it to a boil, simmer until thickened and then add the brown sugar.
- I was really intrigued by this recipe but had absolutely no idea what it was nor how to use it - I thought maybe it was a dessert sauce. I couldn't find cameline sauce in The Food Lover's Companion so I tried Food in History by Reay Tannahill (Three River Press). Success!! Apparently this was used as a spicy cinnamon dipping sauce for roasted meat in medieval times. I have not tried this recipe yet but thought this bit of info might be helpful to others like myself who are clueless when it comes to medieval food.
People Who Like This Dish 1
- theiris Garden City, MI
- jenniferbyrdez Kenner, LA
- deliathecrone Johnston, SC
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The Rating
Reviewed by 2 people-
Nice info hon.
jenniferbyrdez in kenner loved it -
Love sound of this but....you try it first. Let me know, OK? Thanks, Mare
theiris in Garden City loved it
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