Fried Frogs
From La cuisine creole, 1885
Stewed frogs are seasoned with butter, wine, beaten eggs, and chopped parsley.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 15. The excerpt below is the record exactly as published.
FRIED FROGS. i Use only the hind-quarters of the f rogs. Af ter wash- ing them in warm water, soak well ; then put them into cold vinegar with a little sait, and let them remain one op two hours, after which, throw them into scalding water, and remove the skin without tearing the flesh. Wipe them dry, dust flour on them and fry in butter or sweet oil, with plenty of chopped parsley
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