Recipe
Cameline Sauce Recipe
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Deliathecrone / All my dishes 1 month 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
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 Deliathecro |
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Fans
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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Homemade Marinara - Little Smokies Sausages - Brown Sugar Cookie - Slow Cook Beef Sirloin Tip Roast - Spinich Dip - Sears Portrate Studio Coupons - German Potato Soup - Spaghetti For Crowd - Tuna Casserole - Radish Flower How To - Balsamic Vinegar Salad Dressing Recipe - 2 Can Of Fruit - Cabbage Rolls Recipe - Chicken Dip - Recipe Stuffed Baked Potato Soup - Savory Bread Pudding Recipe - Delicious Recipes - Cranberry Salad - Recipe For Kolachi - Pasta Salad - Sweet Potato Pancake Recipe - White Wine Sauce - French Cream Candy - Potato Fudge - Microwave Spinach -
jenniferbyrdez 1 month ago said:
Nice info hon.
theiris 1 month ago said:
Love sound of this but....you try it first. Let me know, OK? Thanks, Mare
marielaf 2 weeks 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.