Frogs Leg Soup (Caldo de Ronas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
188Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein4.2 g
Carbohydrates44 g
Fiber7.6 g
Sugars22 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium97 mg
Potassium908 mg
Calcium198 mg
Iron0.8 mg
Magnesium63 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K166 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate91 mcg
Choline0.8 mg
Caffeine0 mg
Water1486 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 44. The excerpt below is the record exactly as published.
FROGS LEG SOUP (Caldo de Ronas) i fresh pear 3 sprigs parsley Y2 head lettuce 18 frogs legs 1 turnip Salt 1 quart tepid water
Cook this with the app: pantry check, scaling, and the assistant.