Vegetables Gourds Fried

gourds fried
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842)

Ingredients:

5-6 gourds​

1 egg​

bread crumbs​

hogs lard​

salt & pepper​

Instructions:

Cut five or six gourds in quarters; take off the skin and pulp; stew them in the same manner as for table; when done drain them quite dry; beat up an egg and dip the gourds in it, and cover them well over with bread crumbs, make some hog's lard hot, and fry them a nice light color, throw a little salt and pepper over them, and serve up quite dry.​

gourds fried
(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842)

Ingredients:

6-8 small gourds​

lard​

pepper & salt​

Instructions:

Take six or eight small gourds, as near of a size as possible; slice them with a cucumber slicer, dry them in a cloth, and then fry them in very hot lard; throw over a little pepper and salt, and serve up on a napkin. Great attention is required to do these well; if the fat is quite hot they are done in a minute, and will soon spoil; if not hot enough, they will eat greasy and tough.​