pescatariannut-freeegg-freesoy-free
Fried Frogs
From The new practical housekeeping, 1890
Serves 2
Serve very hot with peas in the center.
Presented as published in 1890. 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
354Calories
53 gProtein
20 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein53 g
Carbohydrates20 g
Fiber3 g
Sugars5.2 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol167 mg
Sodium949 mg
Potassium1326 mg
Calcium95 mg
Iron6.4 mg
Magnesium91 mg
Phosphorus506 mg
Zinc3.4 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A46 mcg
Vitamin E3.1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate66 mcg
Choline198 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 382. The excerpt below is the record exactly as published.
Fried Frogs.-^Trj the blanched legs in little butter in frying- pan and serve nicely arranged in dish of tomato sauce, garnished with croutons, ot double-bread them, put in frying basket and im- merse in hot fat. Put a frill of paper around bone of each and serve very hot in a circle overlapping one another round a platter with pease in center. Or for Froa Salad soak two dozen legs
Cook this with the app: pantry check, scaling, and the assistant.