Oatcake Toast-Water

Ingredients

• oatcake
• boiling water

Method

1. 1

   Toast oatcake till perfectly dry and brown, but not the least burnt; break it in rather large pieces; put it in a jug, and immediately pour boiling water upon it; closely cover it, and let it remain till cold, or nearly so.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.

Oatcake Toast- Water. Toast oatcake till 'perfectly dry and brown, but not the least burnt ; break it in rather large pieces ; put it in a jug, and immediately pour boihng water upon it ; closely cover it, and let it remain till cold, or nearly so. This beverage is invaluable in cases of fever or inflammation. No. 756. — Rice Water. Wash and pick two ounces of rice ; set it on the fire in a quart of water ; boil gently till the rice is quite soft and pulpy; rub it through a hair sieve, and sweeten with honey or sugar. Lemon-juice may be added. Two apples sliced and boiled with the rice water, makes a pleasant summer drink. No. 757. — Buttermilk Whey. Pour boiling milk or water on some rather sour buttermilk ; allow it to settle a few minutes, and then strain through a gauze sieve. Sugar may be added. No. 758. — Lemon Whey. Pour into boiling milk as much lemon-juice or vinegar, as will make a small quantity quite clear, and dilute Avith hot water to an agreeably sharp acid, adding a little loaf sugar. No. 759. — Slippery-Elm Gruel. Wet with cold water one tea-spoonful of pulverized elm ; then add about half pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.