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 Pumpkin or melon (the word ‘pompion’ could mean either) pieces soaked in wine and egg, fried.  Original Receipt in ‘The Queene-Like Closet‘ (1672) by Hannah Woolley (Wooley 1672)93. To fry Pompion. Cut it in thin slices when it is pared, and steep it in Sack a while, then dip it in Eggs, and fry it in Butter, and put some Sack and Butter for Sauce, so serve it in with salt about the Dish brims.  |
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