NatI am reading The Nutmeg Trail by Eleanor Ford, which covers the history of the spice trade in recipes, and I'm tempted to make cameline - a sauce made from a base of bread soaked in sweet vinegar, flavoured with cinnamon, ginger, cloves & saffron which was popular across Europe in the Middle Ages.
It also mentions the world's first known cookbook, De Re Culinaria, which is from c. first century AD and features spiced flamingo. Might look up a copy.
The Spoonless Kitchen