Toast and Water
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
Nutrition per serving
2275Calories
65 gProtein
450 gCarbs
23 gFat
Full nutrition (29 nutrients)
Calories2275 kcal
Protein65 g
Carbohydrates450 g
Fiber26 g
Sugars26 g
Total Fat23 g
Saturated Fat4.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat11 g
Omega-30.9 g
Sodium5386 mg
Potassium914 mg
Calcium1866 mg
Iron110 mg
Magnesium207 mg
Phosphorus711 mg
Zinc5.3 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Thiamin (B1)4.3 mg
Riboflavin (B2)3 mg
Niacin (B3)45 mg
Folate383 mcg
Choline37 mg
Water1315 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 79. The excerpt below is the record exactly as published.
TOAST AND WATER. Slowly toa.st { lb. bread, with the cru.st left upon it, until the colour is deep brown. During toasting, the bread must be frequently turned. It .should first be held at a little distance from the fire, and afterwards brought nearer to it. Scald out a large jug and place the toast in it. Pour over 3 pints of boiling water.
Cook this with the app: pantry check, scaling, and the assistant.