Carolyn Nadeau’s translation of Francisco Martinez Montino’s, The Art of Cooking, Pie Making, Pastry Making, and Preserving: 1611

page 371

Translation:

Sops of Round Squash

Fry the round squash in slices as is explained (above)*, and you will put together a sop of fried squash, slices of fresh cheese, sugar, and cinnamon. Place stuffed eggs and dollops of butter throughout. Then whip four eggs with the whites, add a pint of milk, and soak the sops with this milk so that it is all absorbed. Place it in the oven to bake. This dish usually comes out very good.

*Fried squash (page 369)

With round squash you can make dises by removing the skin which is very tough and from the soft inside cut very thin slices, flour them, and fry them well. The will look like fallen leaves. … And if it were a meat day, fry the round squash in pork lard … And not that these squashes should be seasoned with salt before they are fried.

Redaction:

Hard boil two eggs.

Cut thin (1/4”) slices of squash.

Remove the skin and seeds and dust with salt.

Dredge in flour.

Fry in pork fat (left over bacon fat).

Put a layer of squash slices in the bottom of the cazuela.

Cover with slices of fresh cheese (I used chevre).

Sprinkle with a layer of sugar (1Tb) and cinnamon (1 tsp).

Dot with sliced a hard boiled egg and with butter (1 ½ Tb).

Repeat another set of the prior layers.

Beat four eggs with 2 cups of milk.

Soak bread with this mixture and place on top of other ingredients in the cazuela. (I used bread I made that had a dense crumb. This held up well to being soaked in the eggs and milk while I fried the squash.)

Bake. 350 for 45 min, raise to 375 for 30 min.