Toast-and-Water

Ingredients

• a knobby piece of crust
• a small piece of lemon-peel

Method

1. 1

   Cut the bread thin and toast both sides thoroughly.

2. 2

   Pour boiling water over the toasted bread and let it steep.

3. 3

   Drain carefully to remove crumbs, and serve bright and clear.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 100. The excerpt below is the record exactly as published.

toast-and-water. Two very simple things, it will probably be thought, and very unnecessary to describe. I wiU describe them, however, first as they generally are, and next as they ought to be. How very often do you find the barley-water dirty ! For instance, when you drink it out of a tumbler, you come to some black-looking stuff at the bottom. Again, how often do you find the toast-and-water thick, instead of bright ! and far less appetising is it when it is so. Now both these defects arise from thoughtlessness or want of care. First, then, barley-water. Take a couple of ounces of pearl barley and wash it thoroughly, and then place it in some boihng water, and boil it for about ten min- utes. This has the effect of dissolving the outside of the barley. Strain it off, and put it into a couple of quarts of fresh boihng water, and let it boil gently till it has nearly half boiled away. Then strain it off, and flavour it with a little sugar and lemon-juice, putting in a small piece of peel. Barley-water is often made too thick. Patients, especially feverish ones, want some- thing to drink. By adding water to it, it can, of course, be made as thin as wished. Barley-water should be kept in a jug, with a spoon in it, and stirred up each time before it is poured out, and only the quantity i88 PRACTICAL HOME COOKERY. required poured out, as it settles and does not look nice — milky at the bottom and watery at the top. Next, toast-and-water. First, “ how not to do it.” You will find a servant generally cut off a knobby piece of crust, stick a toasting-fork in it, and toast it very black, put this in a jug, and pour boihng water over it, and this great hunk of bread will be floating at the top. Tills toast-and-water will be poor, muddy-looking, and have a slightly floury taste. The proper method is to cut the bread thin, and toast both sides thoroughly, and also have plenty of it. Let the bread be toasted through — i.e. let the bread be toasted so as to be thorougliJy dried up. Then pour the boihng water on it, and, if liked, add a small piece of lemon-peel

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