Gourds in juice
From: Platina, De Honesta Voluptate, Venice, L. De Aguila, 1475. (Cariadoc's Miscellany)

Cook a gourd in juice or in water with a few little onions and after it is 
cut up, pass it through a perforated spoon into a kettle in which there is 
rich juice, a little verjuice and saffron. Take it from the hearth when it 
has boiled a little. After it has been set aside and cooled a little, put in 
a little aged cheese ground up and softened with two egg yolks; or keep 
stirring it with a spoon so that lumps do not spoil it. After you have put 
it into saucers, sprinkle with spices.

2 butternut squash
2 acorn squash
2 large onions
1 cup rich juice: vegetable broth
verjuice:  2 tablespoons vinegar
saffron: 1/8 oz tumeric
8 oz cheddar cheese
4 egg yolks
spices: cinnamon

I was making this for our local Twelfth night, so I doubled all of the 
quantities I would normally use.  "Rich juice" is broth.  I wanted a dish 
vegetarians could eat, so I used vegetable broth.  Verjuice is sour wine, 
something halfway between wine and vinegar.  I used herbal flavored vinegar.  
Saffron is the world's most expensive spice and is literally worth more than 
its own weight in gold.  Medieval cooks frequently used it as a coloring 
agent.  I used cheaper tumeric instead.

Peel, de-seed and cut up gourds.  Peel and coarsely chop onions.  Parboil 
squash and onions until soft.  Drain and mash (we used a blender which is 
why we only coarsely chopped the onions to begin with).  Dice cheese.  Put 
squash back in pot.  Add broth, vinegar, tumeric.  Heat.  Add egg yolks and 
diced cheese.  Sprinkle with cinnamon before serving.  We forgot to put out 
the cinnamon at Twelfth Night. :(