Toast Water

Ingredients

• half a pint of toast
• a pint and a half of boiling water

Method

1. 1

   Toast slices of stale bread until dry and slightly brown.

2. 2

   Hold near the fire until rich brown.

3. 3

   Break into small pieces, put into a pitcher, and pour boiling water over it.

4. 4

   Let stand for ten minutes, then strain and cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 457. The excerpt below is the record exactly as published.

o half a pint of hot milk, and cook until the clear whey separates from the milk ; then strain. If the vinegar be very strong, one table-spoonful will be enough. * Cream-of-Tartar Whey. Put one cupful of sweet milk in the double-boiler. When it boils, add one level teaspoonful of cream-of- tartar, and stir until the mixture forms a curd and whey. Strain this, and cool the whey. This is a refreshing drink for a fever patient. * Lemon Whey. Put two table-spoonfuls of lemon juice with half a pint of hot milk. Cook until the clear whey separates from the curd. Strain, and add one teaspoonful of sugar. * Tamarind Water. Put two table-spoonfuls of preserved tamarind in a bowl. Pour three gills of boiling water on the preserve. Stir well, and let the liquid stand for ten minutes. Strain and cool. FOOD FOR THE SICK. 867 * Currant Water. When currant juice is at hand, use three table- spoonfuls to half a glass of water. Sweeten slightly. A teaspoonful of currant jelly dissolved in half a glass of water makes a refreshing drink. * Barley Water. Wash two table-spoonfuls of pearl barley, and put it into a saucepan with one pint and a half of cold water. Simmer for two hours. Strain the water, and if it is to be used without sweetening or flavor, add a grain of salt. A few lumps of sugar may be rubbed on the skin of a lemon. If rubbed hard enough, they will break the oil cells, the sugar absorbing the oil. Add this sugar to the barley water, or flavor with the lemon juice and some sugar. *Rice Water. Wash four table-spoonfuls of rice, and put it into a saucepan with a pint and a half of cold water. Place on the fire, and cook for half an hour. Season the liquid with half a teaspoonful of salt ; then let it cool. Another way is to use only half as much water. When the rice has been cooking for half an hour, add three gills of milk. Heat this to the boiling-point; then strain. This is good in case of bowel trouble. * Apple Water. Bake two large tart apples until they are tender all through. Sprinkle one table-spoonful of sugar over them, and, returning them to the oven, cook them until the sugar has browned slightly. Place the apples in a bowl, and break them with a spoon. Pour a generous pint of boiling water on them, and let them stand for an hour. Strain and cool the liquid. 868 MISS FARLOA'S KITCHEN COMPANION. * Toast Water. Toast slices of stale bread very slowly until they are dry and slightly brown all through. Now hold the toast near the fire until it is a rich brown. Break the toast into small pieces, and put half a pint of it into a pitcher. Pour over it a pint and a half of boiling water

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