[Sca-cooks] Saucy Thoughts

Terry Decker t.d.decker at att.net
Sun May 15 15:12:37 PDT 2011


To my knowledge, which is not comprehensive, German sauce recipes tend to 
use cinnamon and ginger in combination, thus not producing sauces that can 
be clearly labelled cameline or jance.  If not used with ginger, cinnamon is 
usually mixed with some combination of sugar, nutmeg, mace, cloves, or 
cardamom.

Bear

> Because of questions on other SCA cooking lists, i began collecting 
> recipes for Cameline Sauces  and Green / Verte Sauces. So far i have 15 
> Cameline sauces and 15 Green/Verde/Vert sauces (a real favorite of mine) 
> plus 1 basil sauce and 2 sorrel sauces. The recipes are from three 
> centuries (14-16) and in English, French, Italian, Spanish... and German 
> green sauce.
>
> However, i have not found a Cameline sauce in the German language, perhaps 
> only because of my bad German. Since cinnamon is used in German language 
> recipes, i thought there ought to be one, or at least a Cameline analog.
>
> Does anyone know of such a cinnamon based meat sauce in medieval German?
> -- 
> Urtatim [that's err-tah-TEEM]





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