Fried Frogs' Legs

Ingredients

• laying them in 2 tablespoons oil
• 2 tablespoons vinegar or lemon juice
• a little salt
• and pepper
• let them lie three hours
• fry in hot lard five minutes
• Quarter pound of flour
• yolk of one egg
• one teaspoon of lemon juice
• thirty drops of oil

Method

1. 1

   Marinade them by laying them in 2 tablespoons oil, 2 tablespoons vinegar or lemon juice, a little salt and pepper; let them lie three hours, then plunge them in fritter batter; fry in hot lard five minutes.

2. 2

   For Fritter Batter: Beat well together quarter pound of flour, yolk of one egg, one teaspoon of lemon juice, thirty drops of oil; then add just enough wine to make a batter.

3. 3

   When ready to use, beat up the white of an egg, and add to mixture.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 26. The excerpt below is the record exactly as published.

rt Ed frogs' legs. Marinade them bv laying them in two tablespoons oil, two tablespoons vinegar or lemon juice, a little salt and pepper; let them lie three hours, then plunge them in fritter batter; fry in hot lard five minutes. Fritter Batter: Quarter pound of flour, yolk of one egg, one teaspoon of lemon juice, thirty drops of oil

Cook this with the app: pantry check, scaling, and the assistant.