Toast-and-Water

Ingredients

• A slice of bread
• one quart of boiling water

Method

1. 1

   Cut a slice from a stale loaf, toast it to a nice brown on every side, then put it into a jug and pour the boiling water over it.

2. 2

   Cover closely and let it remain until cold.

3. 3

   Strain before use.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 352. The excerpt below is the record exactly as published.

Toast-and-Water. — A slice of bread, one quart of boil- ing water. Cut a slice from a stale loaf (a piece of hard crust is bet- ter than anything else for the purpose) ; toast it of a nice brown on every side, but do not allow it to burn or blacken. Put it into a jug^ pour the boiling water over it, cover it closely, and let it remain un- 544 THE hearthstone; or, life at home. til cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold; if drunk in a tepid or lukewarm state, it is an exceed- ingly disagre;eable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required — the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method. Nourishing Lemonade. — One and one-half pints of boiling water, the juice of four lemons, the rinds of two, one half-pint of sherry, four eggs, six ounces of loaf-sugar. Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water; let it cool, then strain it; add the wine, lemon-juice and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavor of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed. Lemonade. — The rind of two lemons, the juice of three laVge or four small ones, half a pound of loaf-sugar, one quart of boiling water

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