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Frogs' Legs Salad

Name: Frogs' Legs Salad
Yield: 4 servings
Ingredients: Shred cooked frogs' legs; and mix with shredded lettuce or celery; Serve on watercress or lettuce; garnishing with sliced lemon; and hard-boiled eggs

From The Cook County cook book, 1912

Serves 4

Recipe by Mrs. Allan George, Park Ridge, 111.

Presented as published in 1912. 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

53Calories

3 gProtein

8 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories53 kcal

Protein3.1 g

Carbohydrates7.6 g

Fiber0.7 g

Sugars0.8 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Cholesterol47 mg

Sodium43 mg

Potassium279 mg

Calcium42 mg

Iron0.4 mg

Magnesium14 mg

Phosphorus58 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C16 mg

Vitamin A29 mcg

Vitamin E0.2 mg

Vitamin K46 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate8.8 mcg

Choline39 mg

Caffeine0 mg

Water181 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 316. The excerpt below is the record exactly as published.

FROGS' LEGS SALAD.— Shred cooked frogs' legs and mix with shredded lettuce or celery. Serve on watercress or lettuce, garnishing with sliced lemon and hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.