{"id":4532,"slug":"frogs-legs-jerusalem","title":"Frogs' legs, Jerusalem.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one soupspoonful of chopped celery","three chopped shallots","three ounces of butter","one dozen cut up frogs' legs","salt and pepper","one cup of cream, or one cup of cream sauce"],"ingredients_norm":["soupspoonful of chopped celery","shallot","butter","cut up frogs' leg","salt and pepper","cream or cup of cream sauce"],"steps":["Put in a sauté pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes.","Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes.","Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes.","Serve in chafing dish."],"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:w18:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4cf7c93afdd7df2e54ac59f7b0d529d44c7244e9735a09c06cd9dd3da42c9fbe","created_at":"2026-08-02T16:37:03Z","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/frogs-legs-jerusalem"}