{"id":4566,"slug":"cream-of-frogs-legs","title":"Cream of frogs' legs.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the backs and front legs of two dozen frogs","two quarts of bouillon or chicken broth","one-half pound of rice flour","one pint of cream","salt","a little Cayenne pepper","three ounces of sweet butter","croûtons soufflés"],"ingredients_norm":["backs and front legs of dozen frog","bouillon or chicken broth","rice flour","cream","salt","little cayenne pepper","sweet butter","croutons souffle"],"steps":["Take the backs and front legs of two dozen frogs, reserving the hind legs for an entrée.","Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes.","Then take one-half pound of rice flour and mix with one pint of cream.","Let it run into the boiling soup, and cook for ten minutes.","Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter.","Stir the soup so the butter will melt slowly.","Serve croûtons soufflés separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w20:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"411e922a6427651dc6fb4dc5c184a82fc46de36ff63095bf81669b4da252c41c","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-frogs-legs"}