Recipe

Cameline Sauce Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it o... More Prep:2m Cook:7m Servings:6	Deliathecro
	dippingsauce

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Ingredients

1 teaspoon ginger

1 teaspoon cinnamon

1 pinch saffron

ground nutmeg

4 fluid ounces wine

2 tablespoons breadcrumbs

1 teaspoon brown sugar

1 cup cold water

Directions

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.

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Comments

jenniferbyrdez 1 year, 8 months ago said:
Nice info hon.

theiris 1 year, 8 months ago said:
Love sound of this but....you try it first. Let me know, OK? Thanks, Mare

marielaf 1 year, 7 months ago said:
It's actually pretty good on roast beef! The wine shouldn't be too dry--medieval wines were rather sweeter than we drink them now. Be prepared to adjust the sugar (or honey) so the spice, sweet and tart flavors are in balance.

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