Toast and Water
From The official handbook for the National Training School for Cookery, 1891
Considered more refreshing than when made with boiling water.
Presented as published in 1891. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium324 mg
Potassium70 mg
Calcium155 mg
Iron2 mg
Magnesium26 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water967 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 161. The excerpt below is the record exactly as published.
TOAST AND WATER. .Average cost of " Toast and Water" {one quart). INGREDIENTS. 1 crust of bread. \d. 1 quart of cold water. Time, required, half an hour. Now we will show you how to make Toast and Water. 1. We take a crust of bread and toast it quite brown on all sides in front of the fire. N.B. — Crumb should not be used as it would turn sour. 2. We put the toasted crust of bread into a jug, and pour on it one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.