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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

JANCE is made in this manner: take almonds, put in hot water, peel, grind, and also two pieces of ginger; or put in powdered spices, a little garlic, and untoasted white bread, slightly more of that than the almonds, soaked in white verjuice and a quarter of white wine: strain, then make it boil very well, and serve in bowls. And one should serve it more than other sauces.

Other versions of this recipe:

A Jance (Du fait de cuisine)

Jance Sauce (Du fait de cuisine)