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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:
6
Rating: 
Tags : Sauce RecipesSpice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Sauce camelyne
(from A Forme of Cury)
Ꞇe eayſos +̅ kyrnels of noꞇys +̅ cruſtes of breꝺe +̅ pouꝺo of · ꝫ̅ꝫ̅ · clowes · flo of canel · bray iꞇ wel ꞇo gyꝺer +̅ ꝺo hit þꝰto ſalꞇ ꞇemꝑ hꞇ ỽp wꞇ 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.
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