vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fricasseed Frogs' Legs
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
61Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein3.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat5 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium39 mg
Potassium42 mg
Calcium20 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 157. The excerpt below is the record exactly as published.
FRICASEED FROGS' LEGS— Clean 2 doz. frogs' legs and put them in a granite saucepan with a little butter. Place on the fire and and cook until the butter begins to brown, pour over a cup of hot water, cover the pan and stew for 25 minutes. Skim off most of the butter, and add salt and pepper to taste. Thicken with the yolks of 2 eggs and 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.