Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
226
Calories
9g
Protein
17g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 1 wineglass sherry
- 3 eggs
- 2 finely-chopped mushrooms
- pepper
- salt
Directions
1
54 tb. fresh froglegs (cut at each joint); 1 tablespoon butter; Salt;
2
1 wineglass sherry or Madeira; Red pepper; 3 eggs; Yi pt. cream.
3
2 finely-chopped mushrooms;
4
Put froglegs in pan with butter, pepper and salt, and let cook five minutes, add wine and mushrooms; cook 3 minutes more. Then beat yolks of eggs with cream; pour into pan with frog- legs. Shuffle gently until sauce thickens. Serve very hot.
5
— Mrs. Sol. Kaufman, New York.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive