Fried Frogs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Can also be broiled.
Presented as published in 1895. 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
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 33. The excerpt below is the record exactly as published.
Fried Frogs. The hind legs are the only parts that are used. In the markets you buy them ready skinned. Wash them in strong salt water, then pour on boiling hot water, let stand on them five minutes, then rub them with lemon juice after wiping them dry, then rub with salt, boil three minutes, wipe dry, dip in beaten egg and then in flour or fine rolled cracker, then fry in hot spider with fialf butter and half drippings
Cook this with the app: pantry check, scaling, and the assistant.