nut-freeegg-freesoy-free
Fried Frog's Legs
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
398Calories
8 gProtein
59 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein8.3 g
Carbohydrates59 g
Fiber2 g
Sugars0.8 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.8 g
Cholesterol18 mg
Sodium11 mg
Potassium141 mg
Calcium8.5 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A7.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate57 mcg
Choline19 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 9. The excerpt below is the record exactly as published.
FRIED FROG'S LEGS. Mrs. Charles Perley. Formerly, the saddle only, that is the hind legs of the frog, was served, but owing to increasing scarcity 3 in the case of large frogs, the entire body, with the exception of the head, is now considered edible. The method of cooking, however, is the same. While frogs can be cooked in various ways, the following- is sim- ple and most satisfactory. After the skins are removed and they are prepared for cooking, salt according to one's individual taste. Have ready a frying pan with sufficient butter, or lard and butter, to cook them. Roll FISH 25 each in a mixture of two parts flour to one part corn meal
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