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.