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Toast Water
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
Sodium733 mg
Potassium38 mg
Calcium71 mg
Iron1 mg
Magnesium10 mg
Phosphorus34 mg
Zinc0.3 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
Water247 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
Toast Water Take a thick slice of bread and cut into small cubes. Brown in the oven, sprinkle with I/4 teaspoonful of salt and add 1 cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.