Take new and black grapes and crush them in a mortar and boil them once and then run them through a strainer; and then sprinkle spice powder over them, a little ginger and more cinnamon, or cinnamon alone, because that is better, and mix a little in a silver spoon and throw therein little crusts, or brayed bread, or eggs or chestnuts to bind it; brown sugar and serve forth. Item, if you want to make this sauce after St. John's Day and before that there be any grapes, you must make it of cherries, wild cherries, quinces, mulberry wine, with powder of cinnamon and no ginger or very little, boil as above and then sprinkle sugar thereon. Item, after that no more grapes are to be had, as in November, the must is made of wild sloes, with the stones taken out, then brayed or broken up in the mortar, boiled with the shells, strained, spice powder added and the rest as above.
Ménagier de Paris, ~1395; Baron Eric Edmundsson (SCA)