Crust Coffee
From Canadian cook book, 1924
Toast water and crust coffee are used in fevers and conditions of nausea.
Presented as published in 1924. 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
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.
CRUST COFFEE. 1. Place crusts of bread in slow oven to become very crisp and brown.
Cook this with the app: pantry check, scaling, and the assistant.