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Broiled Frog Legs (Pattes de Grenouilles grillees)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cucumber salad.
Presented as published in 1918. 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
9Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories9.1 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium7.3 mg
Potassium36 mg
Calcium2.3 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline8.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 197. The excerpt below is the record exactly as published.
Broiled Frog Legs (Pattes de Grenouilles grillees ) For broiling select nice large frog legs; clean and wash well; dip in salad oil; sprinkle with pepper and salt; put on the broiler and broil until golden brown; turn out of the broiler on nice pieces of toast. Put on a platter; squeeze some lemon juice on and serve with shirred butter around — flavored with lemon juice, and sprinkle with chopped parsley. Garnish with lemons
Cook this with the app: pantry check, scaling, and the assistant.