Toast Water
From La cuisine creole, 1885
Presented as published in 1885. 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
164Calories
6 gProtein
29 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein6.4 g
Carbohydrates29 g
Fiber2.4 g
Sugars3.4 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium305 mg
Potassium92 mg
Calcium96 mg
Iron2.2 mg
Magnesium32 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate51 mcg
Choline11 mg
Caffeine0 mg
Water730 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 91. The excerpt below is the record exactly as published.
TOAST WATER. Cut two or three slîces from a loaf of wheat bread, toast them very brown; whîle hot, put them în a small pîtcher, and pour over them a pînt and a half of water
Cook this with the app: pantry check, scaling, and the assistant.