Frog's Legs
From The home science cook book, 1902
Presented as published in 1902. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.4 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7000 mg
Potassium17 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Frog's Legs. The skin is generally removed before they are sent to market. Blanch for five minutes in boiling water con- taining sa
Cook this with the app: pantry check, scaling, and the assistant.