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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak sauce guinger tak whit bred and step it in venygar and streyn it ij or iij tymes then tak pouder of guinger and salt and let it not be thyne and serue it.

Other versions of this recipe:

For sawce gynger (Liber cure cocorum [Sloane MS 1986])

Sauce gingyuer (Two Fifteenth-Century Cookery-Books)

Sauce Gynger (Two Fifteenth-Century Cookery-Books)

To make Gynger Sawce (Thomas Awkbarow's Recipes (MS Harley 5401))