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Frogs' Legs Stewed
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 158. The excerpt below is the record exactly as published.
FROGS' LEGS— STEWED.— Put 2 oz. of butter in a saucepan, lay in the frogs' quarters and fry gently. Add 1 chopped onion, 1 oz. of butter, a small piece of raw ham, cut up very small, J^ a green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water and 1 of cream
Cook this with the app: pantry check, scaling, and the assistant.