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Toast Water
From The national course in home economics, 1917
Serves 1
It is more palatable by the addition of any acid jelly.
Presented as published in 1917. 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
Sodium144 mg
Potassium35 mg
Calcium64 mg
Iron1 mg
Magnesium8.3 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 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
Water36 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 363. The excerpt below is the record exactly as published.
TOAST WATER. Toast a crust of white bread very brown without burning it, and put it into cold water
Cook this with the app: pantry check, scaling, and the assistant.