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Toast and Water
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
100Calories
3 gProtein
19 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories100 kcal
Protein3.2 g
Carbohydrates19 g
Fiber1 g
Sugars1.6 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium200 mg
Potassium42 mg
Calcium79 mg
Iron2.7 mg
Magnesium9.6 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate6.8 mcg
Choline0.7 mg
Water31 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 489. The excerpt below is the record exactly as published.
TOAST and WATER.— Take a thin slice of bread, and toast it on both sides, until it is browned all over, not burnt ; put it into a jug, and pom- water over It from the tea kettle
Cook this with the app: pantry check, scaling, and the assistant.