Cameline Sauce

READY IN: 40mins
Recipe by Millereg

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 out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten them with wine and strain them, then boil all together and put in brown sugar last of all; and that is winter cameline. And in summer, do the same but it is not boiled."

Top Review by CocoaVan

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.

Ingredients Nutrition


  1. In a mortar and pestle (or food processor fitted with sharp metal blade), grind the ginger, cinnamon, saffron, and nutmeg smoothly until well ground.
  2. Add bread crumbs, and grind smooth.
  3. Add water and wine, bring it to a boil, simmer until thickened and then add the brown sugar.

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