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55. Moorish Gourds


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

55. MOORISH GOURDS. Scrape the gourds very well until they are very clean and white, and then make wide slices and cut them like round fingers; and take onion and cut it in the same way as the gourd, and to each gourd put two onions; and when they are cut, cast them in good mutton broth that is boiling well; and when they are cooked, cast upon them goat milk or sheep milk, and if there is none, cast in almond milk; and cook the milk well with the gourds; and when the milk is cooked, turn them well with your haravillo and cast upon them good grated cheese and fine spices; and also cumin, and caraway, and a pair of eggs for each dish; and turn it all together and prepare dishes; and cast sugar and cinnamon upon them.

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