Toast Water
From Canadian cook book, 1924
Presented as published in 1924. 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
611Calories
16 gProtein
125 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein16 g
Carbohydrates125 g
Fiber7.8 g
Sugars6.1 g
Total Fat5.9 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Cholesterol0.9 mg
Sodium1557 mg
Potassium246 mg
Calcium410 mg
Iron35 mg
Magnesium52 mg
Phosphorus159 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate221 mcg
Choline27 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.
TOAST WATER. 3 slices toast. 2 c. boiling water.
Cook this with the app: pantry check, scaling, and the assistant.