dinnervegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Frog Legs
From The Henderson cook book, 1914
Serves 2
Only the hind legs of frogs are eaten.
Presented as published in 1914. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat0.9 g
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water6.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 11. The excerpt below is the record exactly as published.
FRIED FROG LEGS. Wash and dress the hind legs of frogs (the only part of the frog eaten) in the following manner: As the legs lie on the table with the feet towards you, cut a gash in the left leg half way between the foot and the joint, draw the other foot through this incision, then sprinkle them with salt and pepper and dredge them in flour
Cook this with the app: pantry check, scaling, and the assistant.