Gowrdes in potage (recipe)

From Cunnan

Period Recipe

From the Forme of Cury

GOURDES IN POTAGE. VIII.

Take young Gowrdes pare hem and kerue hem on pecys. cast hem in gode broth, and do �er to a gode pertye of Oynouns mynced. take Pork soden. grynd it and alye it �er with and wi� zolkes of ayrenn. do �er to safroun and salt, and messe it forth with powdour douce.

Notes

• kerve. Cut.
• partye. Party, i.e. quantity.

For information on the key ingredient see gourds

External Links

Other modern redactions of this recipe are available:

• Cook-a-long November Recipe: Gourdes in Pottage
  • 4 different redactions by 3 different cooks, including research on ingredients.

• Gourdes in Pottage

• Pottage of Squash