{"id":6060,"slug":"breast-of-chicken-james-woods","title":"Breast of chicken, James Woods","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a nice young roasting chicken","salt","pepper","cream","flour","butter","a piece of toast","a thin slice of broiled Virginia ham","a few heads of fresh mushrooms"],"ingredients_norm":["nice young roasting chicken","salt","pepper","cream","flour","butter","toast","thin slice of broiled virginia ham","few heads of fresh mushroom"],"steps":["Remove the skin from a nice young roasting chicken.","Lift off the breasts.","Season with salt and pepper.","Roll in cream, then in flour.","Fry in butter.","Place on a buttered shirred egg dish a piece of toast.","Then a thin slice of broiled Virginia ham.","Then the breasts of chicken.","Then a few heads of fresh mushrooms tossed in butter.","Then a little cream and a piece of butter.","Season all well.","Cover with a glass mushroom cover.","Bake in oven for ten minutes."],"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:w115:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3b7b646b583d0d1da782d72e2a1ed866f97da440c4e24a8c8c455e860b585ae7","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/breast-of-chicken-james-woods"}