dinner
Stewed Frogs' Legs
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.
Stewed Frogs' Legs CLEAN and trim one dozen frogs' hind legs. Melt two and one-half tablespoons butter, add frogs' legs, and cook five minutes. Dredge with two tablespoons flour, and pour on gradu- ally three-fourths cup chicken stock ; cover, and simmer twelve minutes. Add one-fourth cup cream
Cook this with the app: pantry check, scaling, and the assistant.