[Sca-cooks] a period food fight!

[david friedman]

>--
>[ Picked text/plain from multipart/alternative ]
>So what kind of squash was it and can you get it today?
>Phillipa

Our guess (really Elizabeth's--she did the research) is Lagenaria
sicereia, the white flowered gourd. It's still used in Chinese
cooking. We think what they call Opo (Chinese? Vietnamese?) is one
version of it, but aren't entirely certain.
--
David/Cariadoc
http://www.daviddfriedman.com/