Pottage of Gourds by THFool Dagonell the Juggler

The Forme of Cury (1390 A.D.)
pg. 14 #VIII Gourdes in Potage

Original:
Take young Gowrd pare hem and kerue hem on 
peeys. cast hem in gode broth.  and do y to a gode
ptye of Oynons mynced, take Pork soden, grynd it
and alye it w and wiy zolkes of ayren.  do y to
safron and salt, and mess it forth with powdo douce.

Translation: 
Take young gourd pare them and carve them in pieces.
Cast them in good broth.  And do it to a good pile of
onions minced, take pork sodden*, grind it and mix it
with and well yolks of eggs.  Do it to saffron and
salt, and serve it forth with sweet powder**.

Ancient Cookery (1285 A.D.)
pg. 426 #280 Potage of Gourdys

Original:
Take yonge gourdys, and pare hem clens, and wassh hem in
hote watur, when thai byn cut on peces, and do hem in a pot,
and do therto gode broth, and mynse onyons and do therto,
and let hem seth; then take soden porke and grynde hit
smal, and tempur hit with rawe yukes of eyren, and put it 
to the potage, and colour hit wyth saffron and serve hit 
forthe, and caste thereon powder douce.

Translation:
Take young gourds, and pare them clean, and wash them in 
hot water, when they been cut in pieces, and do them in a
pot, and do thereto good broth, and mince onions and do thereto
and let them seeth; then take sodden* pork and grind
it small, and temper it with raw yolks of eggs, and put it
to the pottage, and color it with saffron and serve it
forth, and cast thereon sweet powder**.

Notes:
* Sodden pork is pork that has been boiled to remove
the pickling spices and salts that were used to preserve
it.

** Sweet powder is a pre-mixed blend of spices that a 
medieval cook would have on hand, not unlike 'pumpkin
pie spice' today.  Each cook had their own favorite 
mixture.  The author of 'Le Menagier de Paris' (The Goodman
of Paris) recommended a mix of grains of paradise, ginger, 
cinnamon, nutmeg, sugar, and galingale.  

The young gourds were local grown and part of our 'Farm
to Table' CSA bounty.  (CSA - Community Supported Agriculture)
I wanted a vegetarian dish so I used vegetable broth and 
omitted the pork.  Saffron is the world's most expensive spice 
and is literally sold by the thread.  In medieval times, it was 
a common coloring agent.  I have it, but it would be lost in 
a soup like this, so I simply left it out.  I used Goodman's 
recipe for sweet powder less the uncommon grains of paradise 
and galingale.

Redaction:
2 small butternut gourds
1 quart vegetable broth
2 medium onions
2 eggs
1/4 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sugar

Halve, peel, scoop and dice the gourds.  Peel and dice two
onions.  In a medium saucepan, combine broth, gourds and
onions and simmer over a low heat.  Add two egg yolks and
spices.  Cook for half hour or until gourds become mushy.
Serve hot.

I took it to a shire potluck in a crock-pot.  It was well
received.  It's simple, hot, tasty and cheap and would make
an excellent feast dish.