Frenchdinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frogs' Legs
From The household cook book, 1902
Serves 2
Serve with parsley, watercress, or lettuce.
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
1380Calories
5 gProtein
0 gCarbs
151 gFat
Full nutrition (33 nutrients)
Calories1380 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat151 g
Saturated Fat55 g
Monounsaturated Fat71 g
Polyunsaturated Fat18 g
Cholesterol97 mg
Sodium19 mg
Potassium111 mg
Calcium3.4 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0.2 mg
Vitamin A8.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate1.7 mcg
Choline26 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 48. The excerpt below is the record exactly as published.
2 or 3 slices of thin salt pork; dip FLOUNDEB. FISH 67 the frogs' legs in beaten egg and then m flour, and fry a delicate brown. Or (2) dip them in bread crumbs, then season with j)epper and salt, dip in beaten egg, then in bread crumbs, and fry a golden brown in smoking hot fat. (3) If preferred they can be broiled. Or (4) stew them in a little water seasoned with salt, pepper and herbs; stew until tender, then let the water boil out, put in a bit of butter
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