SC - Galingale
LYN M PARKINSON
allilyn at juno.com
Mon May 5 21:42:26 PDT 1997
Lasairina at aol.com 5/2/97 10:43 PM
>In a message dated 97-05-02 09:52:47 EDT, you write:
>
>> I have been told and read that all the squash we commonly eat is New
>> World. I, too, would like to know what the 'guord' referred to in
>> various recipes is.
>>
>> Clarissa
>
>I found a recipe in the book "How to Cook Forsoothly," by Mistress Katrine de
>Baillie du Chat called -Gourdes in Potage- which recommends either zuchinni
>or cucumbers as the "gourd." I have made it several times at wars with the
>cucumbers, and there is never any leftovers...
>
>Lassar Fhina
>
I too have made this recipe with good success (although I use another
source for it). I use yellow squash and zuchinin depending on what I can
find. However, I know they are not the appropriate squash and I would
like to see how it differs if i can find the suspected period squash any
where around here.
clarissa
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