Breast of Chicken Bombay Style

Name: Breast of Chicken Bombay Style
Ingredients: a young chicken; a tablespoonful of English mustard; a pinch of Cayenne pepper; a little Worcestershire sauce

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

448Calories

36 gProtein

5 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories448 kcal

Protein36 g

Carbohydrates4.6 g

Fiber2 g

Sugars1.1 g

Total Fat32 g

Saturated Fat7.7 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.1 g

Cholesterol128 mg

Sodium121 mg

Potassium441 mg

Calcium62 mg

Iron3 mg

Magnesium94 mg

Phosphorus385 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C3.9 mg

Vitamin A70 mcg

Vitamin E1.3 mg

Vitamin K3.4 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate37 mcg

Choline121 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 33. The excerpt below is the record exactly as published.

BREAST OF CHICKEN BOMBAY STYLE <& Remove the breast of a young chicken from the bone but leave the skin on. Season with salt and pepper, dip in oil, and broil until nearly cooked. Mix a table- spoonful of English mustard and a pinch of Cayenne pepper with a little Worcestershire sauce

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