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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 sairsnet tak thik almond mylk and put it in a pott with flour of rise saffron maces guingere quybibes canelle and sugur and wet the botom of the disshes with swet brothe or withe wyne and put ther to hole maces and sesson it up with sugur venygar good pouder and guinger strawed with alkened and serve it.

Other versions of this recipe:

Sauke (Note: Sauce) Sarsoun (Two Fifteenth-Century Cookery-Books)

Saracen style sauce (Libro di cucina / Libro per cuoco)

Saug saraser (Two Fifteenth-Century Cookery-Books)

Sawse Sarzyne (Forme of Cury)

Sauce sarzyne (Fourme of Curye [Rylands MS 7])