Fried Gourds

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (6)

five or six gourds ↝ Gourd, dishcloth (towelgourd), raw [Vegetables and Vegetable Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hog’s-lard
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (6)

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 colour.
Throw a little salt and pepper over them, and serve up quite dry.

Original Text · last edited 5 days ago

Fried Gourds.

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 colour; throw a little salt and pepper over them, and serve up quite dry.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066