Barbecued Bullfrog Sandwich
From Most for your money cookbook, 1938
This sandwich is unique and flavorful, perfect for adventurous eaters.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
331Calories
74 gProtein
0 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories331 kcal
Protein74 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol258 mg
Sodium264 mg
Potassium1295 mg
Calcium84 mg
Iron6.8 mg
Magnesium91 mg
Phosphorus669 mg
Zinc4.5 mg
Copper1.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E4.5 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.4 mg
Folate68 mcg
Choline295 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 73. The excerpt below is the record exactly as published.
BARBECUED BULLFROG SANDWICH Parboil fresh froglegs 20 minutes (or use cooked canned frog meat without parboiling), then broil over hot coals, basting with a little butter. Shred the meat, clap it between hot buttered sides of a bun and sluice with a good barbecue sauce
Cook this with the app: pantry check, scaling, and the assistant.