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Toast and Water

Name: Toast and Water
Yield: 4 servings
Ingredients: Vi lb. of rye bread; 1 qt. of water; 1 tbsp. of lemon juice; 3 tbsps. of sugar; 1 pinch of salt

From The art of German cooking and baking, 1922

Serves 4

Presented as published in 1922. 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

184Calories

5 gProtein

37 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories184 kcal

Protein4.8 g

Carbohydrates37 g

Fiber3.3 g

Sugars12 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium349 mg

Potassium101 mg

Calcium49 mg

Iron1.6 mg

Magnesium25 mg

Phosphorus71 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1.7 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate63 mcg

Choline8.5 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.

TOAST AND WATER. Quantity for 1 Quart. Vi lb. of rye bread 1 qt. of water 1 tbsp. of lemon juice. 3 tbsps. of sugar 1 pinch of salt

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