Quantum redactiones paginae "Salsa camelina" differant

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; Praecepta
* saec. XIV : <span id="Sent soví"></span>''[[Llibre de sent soví]]'' (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., ''The book of Sent Soví: medieval recipes from Catalonia'' [2008] pp. 48-49, no. iii) ("salsa camillina")
* saec. XIV : <span id="Libro per cuoco"></span>''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 9 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("brodeto camelino a caponi")
* saec. XIV : <span id="Libro per cuoco"></span>''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 91 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("savore camelino optimo")
* 1300/1309 : <span id="Liber de coquina"></span>''[[Liber de coquina ubi diversitates ciborum docentur|Liber de coquina]]'' II.70 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in ''Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques'' [1968 (1971)] vol. 1 pp. 369-435) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("salsa camelina")
* ante 1309 : ''[[Tractatus de modo praeparandi et condiendi omnia cibaria]]'' ("salsa camelina")