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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CVII - Tart of gourd dry. Take the gourd and let it boil, then paste it well with lard, then put in a bowl; then take three cheeses and pepper and saffron and make them paste and temper with eggs and make the tart.