Source: Libro di cucina del secolo XIV, 14th century.
Original Recipe:Savore camelino optimo
A ffare savore camelino optimo, toy mandole monde e masenale e collali, toy uva passa e canella e garofali e un pocho de molena de pan e masena ogni cossa inseme e distempera con agresta ed è fatto.
Translation: (from The Medieval Kitchen: Recipes from France and Italy)
Best Cameline Sauce
To make the best cameline sauce, take blanched almonds and grind them and sieve them, take dried currants and cinnamon and cloves and a little of the inside of the loaf, and grind all these together and mix with verjuice and it’s made.
Combine all dry ingredients into blender and grind them together. Add in verjuice until sauce is to desired consistency
The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998