[Sca-cooks] Cameline and genet

[Terry Decker]

Jance appears to derive from the Latin "galbinus" from the Old French 
"jaune," both referring to the color yellow.

Genista appears to derive for either the Latin "geno,"  referring to being 
easily bent (or according to Pliny for its use in treating knees, or "genu," 
referring to easily reproduced abundance.  (Valpy, A Manual of Latin 
Etymology)  The earliest use I have found as referencing broom is from 
Virgil, but I haven't done much digging.

Looks like a convergence of terms rather than a direct etymological 
relationship.

Scully in Early French Cookery comments, "The ingredient common to all of 
the Jances, an the ingredient from which the name of the sauce may have 
come, is ginger."  I don't see this etymologically, but it may be so obscure 
I can't find it.

Bear



Been looking a bit more, and I think that jance/jaunet sauce and
genet/genista/genestine sauce are sort of the same sauce, insofar as
both imply a yellow colour.  However, individual recipes might differ in
ingredients and in how they attain the yellow colour.  I have not done
any comparisons.


For genista sauce see for example:
http://www.medievalcookery.com/search/display.html?menag:294:SFRN


Thorvald


On 2017-07-20, 19:01, James Prescott wrote:
>
>  From Van Cammeren's Glossary
> (http://users.telenet.be/willy.vancammeren/NBC/nbc_glossary.htm):
>
> genestine Romeins sausrecept: saffraan, eidooiers en amandelpoeder
> doorgedaan met verjus. De naam houdt verband met de gele kleur, de kleur
> van brem (Latijn: genista)
>
> Roman sauce recipe: saffron, egg yolks and grounded almonds mixed with
> verjus. The name is derived from the yellow color of broom (Latin:
> genista).
>
>
>
> My note:
>
> An early French spelling of 'genista' (broom) is 'genêt' (see Greimas
> dictionary). I would agree with Van Cammeren's conclusion. Compare this
> Van Cammeren recipe with the one in the link given earlier by Jim.
>
>
> In Service to the Dream,
> Thorvald
>
>
> On 2017-07-20, 10:17, Daniel Myers wrote:
>>
>> Most of the cameline recipes I've seen call for a number of spices.
>>
>> Du fait de cuisine: cinnamon, ginger, grains of paradise, cloves,
>> pepper, mace, nutmeg
>> Le Menagier de Paris: ginger, cinnamon, saffron, nutmeg
>> Le Viandier de Taillevent: ginger, cinnamon, grains of paradise,
>> mastic thyme, long pepper
>> Libre del Coch: cinnamon
>> Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves
>> Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves, saffron
>> Liber cure cocorum: cinnamon, ginger, cloves
>> Forme of Cury: cinnamon, ginger, cloves
>> A Noble Boke off Cookry: cinnamon, ginger, powder lombard, mustard,
>> saffron
>> Due Libri di Cucina: cloves, ginger, grains of paradise, nutmeg, cinnamon
>> Neapolitan recipe collection: cinnamon, cloves, nutmeg
>>
>>
>> I've heard of genet sauce before but can't find any recipes on a quick
>> search. Could it be another name for a jance sauce?
>>
>> Garlic Jance [Sauce]. Crush ginger, garlic and almonds, steep in good
>> verjuice, [and boil]. (BN manuscript, p. 34.) [Le Viandier de
>> Taillevent (France, ca. 1380 - James Prescott, trans.)]
>>
>> - Doc
>>
>> --------- Original Message --------- Subject: [Sca-cooks] Cameline and
>> genet
>> From: JIMCHEVAL at aol.com
>> Date: 7/19/17 10:08 pm
>> To: sca-cooks at lists.ansteorra.org
>>
>> I always think of cameline sauce as being made with cinnamon, but these
>> statutes for sauce makers define it as using cinnamon, ginger, clove, and
>> grain of paradise, along with bread and vinegar.
>>
>> http://gallica.bnf.fr/ark:/12148/bpt6k62574137/f469.item
>>
>> I'd also never heard of genet sauce, which was made with ginger and
>> almonds.
>>
>> jC
>>
>> Jim Chevallier
>> _www.chezjim.com_ (http://www.chezjim.com/)
>> _______________________________________________
>> Sca-cooks mailing list
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>>
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