5-6 gourds, quartered
1 egg, beaten
Lard or other oil for frying
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 these a nice light color; throw a little salt and pepper over them, and serve up quite dry.
From The Cook’s Own Book by “A Boston Housekeeper” (Mrs. N. K. M. Lee) Boston 1832
Comment: Gourds–a category which includes squashes and pumpkin–have gone rather out of fashion as food today, being used more often as decorative objects and even sometimes made into birdhouses. When they are cooked they are most often baked with butter and brown sugar, or else made into pies. Here we see another option which might make an interesting side-dish or even hors d’ouevre for some suitably historic function such as a fundraising dinner. Stick a toothpick in ‘em and they’re done.