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This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Spices needed for this viandier. Ginger, cassia, cloves, grains_of_paradise, long pepper, spike lavender, round pepper, cassia flowers, saffron, nutmeg, bay leaves, galingale, mastic thyme, lores [?], cumin, sugar, almonds, garlic, onions, scallions, and shallots.