Toast Water
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium181 mg
Potassium35 mg
Calcium92 mg
Iron1 mg
Magnesium18 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water956 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 70. The excerpt below is the record exactly as published.
TOAST WATER — WHITE WINE WHEY. LEMONADE. 2 lemons. | 2 oz. loaf sugar, i pint boiling water. Put the thin yellow rind of the lemons into a jug with the sugar. Squeeze on the juice, but keep back the pips. Pour over them the boiling water, cover, and set aside to become quite cold. Strain and bottle. Serve two or three table- spoonfuls in a tumbler, and till it up with potash, soda, or fresh cold water. TOAST WATER. 1 slice bread. | 1 quart cold water
Cook this with the app: pantry check, scaling, and the assistant.