Young pumpkins
Minced tiny fish preserved in oil
Yolk of egg
A pinch of Parmesan cheese
A little of the soft pulp of the pumpkin
A little all-spice and pepper
Tomato sauce

"Take young pumpkins (about the size of your fist), scoop out their insides, and fill them with minced tiny fish preserved in oil, yolk of egg, a pinch of Parmesan cheese, a little of the soft pulp of the pumpkin, and a little all-spice and pepper, but no salt. Cook the pumpkins in butter, and when brown serve with tomato sauce."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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