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Sauce for Frog Legs

Name: Sauce for Frog Legs
Yield: 4 servings
Ingredients: one teaspoonful of chives; one sprig of parsley; three sour vinegar pickles; one teaspoonful of onion juice; five or six capers; a piece of bread the size of a walnut; one-half pint of olive oil; three tablespoonfuls of lemon juice

From The complete cook book, 1900

Serves 4

Add coloring if not green enough.

Presented as published in 1900. 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

2 gProtein

10 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories53 kcal

Protein2.3 g

Carbohydrates10 g

Fiber1.6 g

Sugars1.5 g

Total Fat0.9 g

Saturated Fat8.6 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium958 mg

Potassium68 mg

Calcium56 mg

Iron1.1 mg

Magnesium17 mg

Phosphorus25 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.1 mg

Vitamin A5.4 mcg

Vitamin E0.3 mg

Vitamin K19 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate12 mcg

Choline2.8 mg

Caffeine0 mg

Water62 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. The excerpt below is the record exactly as published.

one teaspoonful of chives very fine, with one sprig of parsley, three sour vinegar pickles, one tea- spoonful of onion juice and five or six capers; soak a piece of bread the size of a walnut; mix all together and The Complete Cook Book. 179 pound to a paste, and then rub it through a sieve, after which add one-half pint of olive oil and three table- spoonfuls of lemon juice

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