nut-freesoy-free
Frogs' Legs, Greenway
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
461Calories
41 gProtein
7 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein41 g
Carbohydrates7.4 g
Fiber0 g
Sugars1.2 g
Total Fat40 g
Saturated Fat8.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.4 g
Cholesterol187 mg
Sodium239 mg
Potassium698 mg
Calcium65 mg
Iron3.3 mg
Magnesium46 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A31 mcg
Vitamin E3.9 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate38 mcg
Choline137 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 200. The excerpt below is the record exactly as published.
Frogs' legs, Greenway. Heat two ounces of butter in a saute pan ; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again ; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley
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