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Frog Legs a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
259Calories
56 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein56 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol170 mg
Sodium201 mg
Potassium983 mg
Calcium66 mg
Iron5.1 mg
Magnesium71 mg
Phosphorus503 mg
Zinc3.4 mg
Copper0.9 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E3.4 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.1 mg
Folate51 mcg
Choline222 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 197. The excerpt below is the record exactly as published.
About one and a half pounds frog legs; wash and clean well; leave them in Rhine wine to soak for about two hours; put on stove with a cup of water; let it simmer from twelve to fifteen minutes until nice and tender. Make a rich hollandaise sauce
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