Toast and Water

Ingredients

• a thin slice of bread
• one quart of freshly-drawn cold water

Method

1. 1

   Toast a thin slice of bread very slowly until it is extremely hard and brown, but not black.

2. 2

   Put it into a jug and pour upon it one quart of freshly-drawn cold water.

3. 3

   Cover the jug and let it stand for one hour.

4. 4

   Take out the toast and pour the Toast and Water into the jug it is to be served in.

5. 5

   Serve quite cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 294. The excerpt below is the record exactly as published.

Toast and Water at night, one is told that the cook does not know how to make it ! How often in hotels one is charged sixpence for a jug of lukewarm water, in -which a lump of sodden untoasted white bread is soaking ! Properly made Toast and Water is very refreshing and very nutritious. But it must be properly and carefully made, and it must also be freshly made, as it soon turns sour. Toast a thin slice of bread very slowly and patiently till it is extremely hard and brown, but not in the least black. Put it into a jug, and pour upon it one quart of freshly-drawn cold water

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