Name: Cinnamon Sauce (Sauce camelyne)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Medieval
Ingredients: 4 tbsp currants; 4 tbsp pine kernels; 4 tbsp breadcrumbs; 1/2 tsp ground ginger; 1 tsp ground cinnamon; 80ml (about), white wine vinegar

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Sauce camelyne (Cinnamon Sauce)

Sauce camelyne (Cinnamon Sauce) is a traditional Medieval recipe for a classic sauce of currants, pike kernels, breadcrumbs and cinnamon pounded together and blended with white wine vinegar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Cinnamon Sauce (Sauce camelyne).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Bread Recipes British Recipes English Recipes

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Original Recipe

Sauce camelyne

(from A Forme of Cury)

Ꞇe eayſos +̅ kyrnels of noꞇys +̅ cruſtes of breꝺe +̅ pouꝺo  of · ꝫ̅ꝫ̅ · clowes · flo  of canel · bray iꞇ wel ꞇo gyꝺer +̅ ꝺo hit þꝰto ſalꞇ ꞇemꝑ h^ꞇ ỽp w^ꞇ ỽynegꝰ +̅ meſſe foꝛꞇh ·

Translation

Cinnamon Sauce

Take currants and pine kernels and bread crusts and the powders of ginger and cloves and ground cinnamon. Grind it thoroughly together and mix it up with vinegar and serve it forth.

Modern Redaction

Ingredients:

4 tbsp currants
4 tbsp pine kernels
4 tbsp breadcrumbs
1/2 tsp ground ginger
1 tsp ground cinnamon
80ml (about), white wine vinegar

Method:

Chop the currants and pine kernels, add to a mortar and pound to a paste. Now pound in the ginger and cinnamon.

Still pounding the mixture, work in the vinegar until you have a mixture about the consistency of single cream. Pour into a small dish and serve.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.