Cameline Sauce
This is a medieval recipe that dates back to 14th century france. The original recipe directions (translated from french) read as follows:
Steps
In a mortar and pestle , grind the ginger , cinnamon , saffron , and nutmeg smoothly until well ground.
Add bread crumbs , and grind smooth.
Add water and wine , bring it to a boil , simmer until thickened and then add the brown sugar.
Ingredients
ginger, cinnamon, saffron, nutmeg, wine, breadcrumbs, brown sugar, water