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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

LXXXVI - Relish confected, etc. To make confected relish take bread and roast it and put it to soak in vinegar; take cloves and grains of paradise, ginger, cinnamon, nutmeg and cardamom and sugar and mix every thing together and temper with vinegar and good verjuice and it is done.