pescatariannut-freesoy-free

Fried Frog Legs

Name: Fried Frog Legs
Yield: 1 servings
Ingredients: Select fresh frogs, trim off the feet; 2 teaspoons of olive oil; 2 teaspoons vinegar; pepper; salt; 2 eggs, beaten light; 1 1/2 teacups of flour; 1 cup new milk; 1 teaspoon baking powder

From Kentucky receipt book, 1903

Serves 1

Serve with Tartare sauce and parsley.

Presented as published in 1903. 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

917Calories

40 gProtein

163 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories917 kcal

Protein40 g

Carbohydrates163 g

Fiber6.3 g

Sugars0.5 g

Total Fat13 g

Saturated Fat4.9 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol385 mg

Sodium10336 mg

Potassium801 mg

Calcium474 mg

Iron16 mg

Magnesium112 mg

Phosphorus575 mg

Zinc3.2 mg

Copper0.8 mg

Manganese4.7 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A171 mcg

Vitamin E1.6 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate356 mcg

Choline313 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 25. The excerpt below is the record exactly as published.

Fried Frog Legs. Select fresh frogs, trim off the feet. Put in a bowl 2 teaspoons of olive oil, 2 teaspoons vinegar, pepper and salt. Place the legs in this dressing for 15 minutes. Make a batter with 2. eggs, beaten light, iy2 teacups of flour, 1 cup new milk and a little salt. Beat well, then add 1 teaspoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.