gluten-freenut-freesoy-freefish-freeshellfish-free
Bombay Toast
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
Nutrition per serving
755Calories
58 gProtein
3 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein58 g
Carbohydrates2.7 g
Fiber0.3 g
Sugars0 g
Total Fat55 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.7 g
Cholesterol193 mg
Sodium371 mg
Potassium465 mg
Calcium38 mg
Iron2.3 mg
Magnesium51 mg
Phosphorus357 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.2 mg
Vitamin A98 mcg
Vitamin E3.6 mg
Vitamin K6 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate16 mcg
Choline142 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 88. The excerpt below is the record exactly as published.
Bombay Toast Boiled Halibut, Lobster Sauce Roast Capon Beet and Potato Salad Cheese Ramekins Peach Border Coffee *Bombay Toast—Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg
Cook this with the app: pantry check, scaling, and the assistant.