Sawse Camelyne / Sauce Cameline (Cinnamon Sauce)

Recipe from Handout

2 Tbsp. breadcrumbs
1/3 cup vinegar or 1/2 cup red wine
1/2 tsp. salt, or to taste
1/2 tsp. ground ginger
1/2 - 1 tsp. ground cinnamon
1/4 cup each currants and walnuts (optional)
1/2 tsp. nutmeg (optional)
1/4 tsp. cloves (optional)

Blend ingredients, preferably in a blender, food processor or food mill. May be served without cooking, but if you use wine rather than vinegar, it should be simmered for a few minutes. This is good with most meats, but especially with roast lamb.

Source for Recipe Presented

Forme of Cury (AD 1390) - Redaction from Pleyn Delit #48
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.

Online Forme of Cury facsimile

Notes and additional versions

FC 149
Take raysouns of coraunce & kyrnels of notys & crustes of brede & powdour of gynger, clowes, flour of canel; bray it wel togyder and do (th)erto salt. Temper it up with vyneger, and serve it forth.

Ashmole MS. 1439. Sauces.
6 Sauce camelyne. Take faire brede, and cut it, and toste it; and take vynegre and wyne, and stepe hit (th)er-in, and draw it (th)urwe a straynour wi(th) poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And (th)anne take poudre ginger, sugre, and poudre of clowes, & by sugre; and (th)anne put (th)er-to a litil safroune, and salt, and serue hit for(th) (th)ike y-nowe.

Le Viandier de Taillevent. 155. Cameline: To Make Cameline Sauce. Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace, and if you wish, long pepper; strain bread that has been moistened in vinegar, strain everything together and salt as necessary.

Frati, Ludovico, editor, Libro di cucina del secolo XI 48. Excellent cameline sauce. To make an excellent cameline sauce, take skinned almonds and pound and strain them; take raisins, cinnamon, cloves, and a little crumb of bread and pound everything together, and moisten with verjuice; and it is done.

Le Menagier de Paris 230. Cameline. Note that at Tournai, to make cameline they pound ginger, cinnamon, saffron, and half a nuteg, moistened with wine then removed from the mortar; then take crumb of white bread, without grilling it, soaked in cold water and pounded in the mortar, moisten with wine and strain; then boil everything, and finish with brown sugar: this is a winter cameline. In summer, they do the same, but it is not boiled at all.

p. 139 Thousand Eggs, Volume 2 - Harleian MS. 4016 53 Quayle rosted specifies "His Sauce is sauce gamelyne."
p. 312 Thousand Eggs, Volume 2
Cindy Renfrow. Take a Thousand Eggs or More: A Collection of 15th Century Recipes. Copyright 1990.

p. 28 Traveling Dysshes
Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor.

p. 170 Odile Redon et al
Odile Redon, Francoise Sabban, and Silvano Serventi. The Medieval Kitchen: Recipes from France and Italy. Translated by Edward Schneider. 1998: The University of Chicago Press.

Le Ménagier de Paris (a medieval manuscript dated to circa 1393) (in French)
Le Menagier de Paris translated by Janet Hinson (in English)

Stefan's Florilegium Period sauces having cinnamon as a major component. Recipes.

Newe Boke of Olde Cokery (Ashmole version)

A Boke of Gode Cookery (Taillevent)

A Boke of Gode Cookery Cameline Meat Brewet (Le Ménagier de Paris)

Cariadoc's Miscellany

Terry Nutter

Dediti Ventri

Spices from the East by Jennifer A. Heise

What the heck is CANEL?


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