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Frog Legs (Pattes de Grenouilles) a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for dinner or luncheon.
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
39Calories
3 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein2.9 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium10 mg
Potassium145 mg
Calcium20 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline13 mg
Caffeine0 mg
Water77 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 198. The excerpt below is the record exactly as published.
Frog Legs (Pattes de Grenouilles ) a la Bearnaise Select nice frog legs; clean and wash well; put in a saucepan with some sherry and water to boil from fifteen to twenty minutes. When done, leave in the juice until cold; remove meat from the legs; put it on a plate with some butter and a squeeze of an onion; put in oven to get hot. In the meantime, heat some little silver or china shells, or ramequin cups. Make a rich bearnaise sauce, adding the juice from the frog legs; fill the cups or shells with the meat; put the bearnaise sauce on the top; arrange on a paper doily or napkin; garnish with lemons
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