Zu Brathuhn
Take fine white almonds and grind them well in a mortar. And when they are well pounded, blend with the juice of sour pomegranates. Then add to the mortar powdered sugar, cinnamon and ginger, because in the colour and the flavor cinnamon should predominated. And this sauce does not need to be strained.
Libro del Coch, aus: Barbara Santich, Original Mediterranian Cuisine