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gourds


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Gourds. Take young gourds, sliced, and wash them in hot water, and squeeze them thoroughly in a cloth, and set them to cook with fresh pork, and pepper and saffron.

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