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Toast Water
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
426Calories
9 gProtein
91 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein9.4 g
Carbohydrates91 g
Fiber5.7 g
Sugars5.8 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium1172 mg
Potassium156 mg
Calcium346 mg
Iron32 mg
Magnesium34 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate128 mcg
Choline13 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 149. The excerpt below is the record exactly as published.
TOAST WATER 2 slices bread 3 pints boiling water 2 tablespoons currant jelly
Cook this with the app: pantry check, scaling, and the assistant.