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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

150. Good Arugula. Take a pound of the loaves of clean arugula and grind them well in a mortar; and after grinding them well put them inside a cloth which is white and very clean, and fasten it well; and then put water on the fire in a kettle; and when it starts to boil, put the arugula into the water, fastened as it was in the cloth; and when you have given it a boil, remove it, and press it between two chopping blocks until the water comes out well; and when it is well pressed, remove it from the cloth and blend it with good white vinegar and honey, eight pounds; and purify it on the fire, skimming it constantly; and when the honey is clarified, cast it over the arugula, and mix it well with a stick; then take a quarter of cinnamon, and a quarter of saffron, and three quarters of ginger, all well-ground and cast it on top of the arugula, stirring it four or five turns around, so that the sauce can mix well, and incorporate; and if it should be very thick, thin it with a little white vinegar.

Other versions of this recipe:

Arugula in Another Good Manner (Libre del Coch)

Another Good Arugula to be Made Swiftly (Libre del Coch)