Frog legs, considered a delicacy by the French in the seventeenth century were introduced into England by French chef.
A recipe for frog legs with saffron was published in The English edition of The French Cook by Francis Peter LaVarenne (1653) and subsequently English cookbooks included similar recipes.
The Dutch also ate frog legs and it is likely that Dutch settlers are ate them in New Amsterdam during colonial times, but English colonists associated the dish with the Frenchman and most colonial Americas were suspicious of French cookery.
Specifically, French food was dishonest the British believed as its sauces gravies and other dishes were designed to disguise the poor quality of French meat, poultry and fish.
Recipes for frog legs appeared in American cookbooks by the late 19th century, and they continue to be a delicacy today.
By the mid-nineteenth century, frog legs were sold in market in many Americana cities. New research suggests, the frog legs thought to be of French origin, there is now a surprising amount of evidence that the liking for frog legs may have actually originated in the area known today as England, perhaps as early as 7000 BC.
Frog legs
