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Gourds appear in many early receipts, though it is unclear which variety they might be.

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Gourds in Potage:
Take young gourds pare them and carve them on pieces. Cast them in good broth, and do thereto a good part of onions minced. Take Pork salted, grind it and ally it therewith and with yolks of eggs. Do thereto saffron and salt, and present it forth with powder douce.

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