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Frogs’ Legs, Grilled
From Harper's cook book encyclopædia, 1902
Serves 4
Fried parsley should always be served with boiled or fried fish.
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
110Calories
2 gProtein
5 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein2.3 g
Carbohydrates4.8 g
Fiber2.5 g
Sugars0.7 g
Total Fat8.8 g
Saturated Fat5.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol22 mg
Sodium341 mg
Potassium419 mg
Calcium113 mg
Iron4.7 mg
Magnesium39 mg
Phosphorus48 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A385 mcg
Vitamin E0.8 mg
Vitamin K1231 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate114 mcg
Choline11 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 179. The excerpt below is the record exactly as published.
Frogs’ Legs, Grilled. — Trim, wash, and dry well, medium - sized fresh frogs’ legs, and soak for one hour in a pint of cold water and two gills of vinegar. Remove and dry. Have ready three table-spoonfuls of melted butter, seasoned with a half-teaspoon- ful of salt and two pinches of pepper, into which dip the frogs, and roll in fresh bread-crumbs before broiling them three minutes on each side. As a garnish, wash and dry well twelve branches of long-stemmed parsley
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