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Fried Frogs' Legs
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
933Calories
13 gProtein
25 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories933 kcal
Protein13 g
Carbohydrates25 g
Fiber0.9 g
Sugars3.5 g
Total Fat86 g
Saturated Fat31 g
Monounsaturated Fat36 g
Polyunsaturated Fat14 g
Omega-30.6 g
Cholesterol366 mg
Sodium401 mg
Potassium158 mg
Calcium93 mg
Iron3 mg
Magnesium17 mg
Phosphorus258 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E2.5 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate74 mcg
Choline276 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.
FRIED FROGS' LEGS Use only the hind legs. Drop them in salted boiling water, and let them boil three or four minutes. Drain and wipe dry. Have a plate of rolled cracker and a plate of eggs beaten a little. Dip the frogs' legs in the egg, then in the rolled cracker. Drop in boiling oil, lard, or butter
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