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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

To make a pepper sauce. Take one quarter of a pound of cinnamon, crushed, one eighth of a pound of ginger, one ounce cloves, 1/2 ounce galanga and three quarters (liquid measure) of vinegar.

Other versions of this recipe:

BLACK PEPPER (Le Menagier de Paris)

Black Pepper [Sauce] (Le Viandier de Taillevent)

Pepper sauce that is genuine (Libro di cucina / Libro per cuoco)

Recipes with similar titles:

To make a good Pepper Sauce (The Neapolitan recipe collection)