vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Frogs' Legs
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
345Calories
22 gProtein
24 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein22 g
Carbohydrates24 g
Fiber0.8 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium405 mg
Potassium524 mg
Calcium404 mg
Iron6.8 mg
Magnesium45 mg
Phosphorus455 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate67 mcg
Choline339 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 32. The excerpt below is the record exactly as published.
FRIED FROGS' LEGS Boil in salt water for 3 minutes. Beat 2 eggs, 1 cup of milk, and Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.