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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXIX - Relish of white ginger for capons. If you want to make white ginger relish, take white ginger and crush well peeled and take enough spinach and sage well peeled and these things paste together and put in enough sugar and temper this sauce with verjuice and with white vinegar. This sauce wants to be given raw with roast capons and with hens.