Sauce Camelyne from Cooking and Dining in Medieval England by Peter Brears
Soak the bread in the vinegar and wine until soft, then rub through a sieve three times. Stir in the spices, bottle and seal.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen scale
- Toaster
- Glass bottle
- Bottle cap
Ingredients
- ¼ tsp ground ginger
- ¾ tsp ground cloves
- ¼ pt/150 ml (white?) wine vinegar
- 8 oz/225 g white bread, sliced and toasted golden brown
- ¼ tsp ground cinnamon
- pinch of saffron
- 4 tsp sugar
- ¼ pt/150 ml (white?) wine
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