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Fried Frog Legs
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
15Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.3 g
Carbohydrates3.2 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium5.1 mg
Calcium8.3 mg
Iron0.9 mg
Magnesium1.1 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.4 mcg
Choline0.6 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 71. The excerpt below is the record exactly as published.
FRIED FROG LEGS. Skin legs and let stand in salt water one hour. Wipe dry, season, roll in flour or cracker crumbs
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