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This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

122. Garlic Sauce for Geese. Roast three or four heads of garlic between the embers or hot ashes; and after roasting them, peel off the husks and skins and taste one grain; and if it seems strong to you, cook them in a pot with only water and give them a boil; and then take a pound of pine_nuts, and half of peeled almonds, and grind them in a mortar; and when they are more than half ground, grind those pine_nuts and garlic with them very forcefully; and then blend them with good broth which is fatty, and strain it through a woolen cloth; and then set it in the pot to cook; and cast in four ounces of sugar, and whole cinnamon tied with a thread and soaked in rosewater. And put everything together in the pot. And leave it to cook until it is well-thickened; and it is necessary to cook it a good hour.