Toast Water
From The practical cookbook, 1917
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
349Calories
9 gProtein
71 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein9.1 g
Carbohydrates71 g
Fiber4.3 g
Sugars4 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol0.6 mg
Sodium859 mg
Potassium142 mg
Calcium223 mg
Iron18 mg
Magnesium30 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate126 mcg
Choline16 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 55. The excerpt below is the record exactly as published.
Toast water. Ingredients : 2 slices toast (well browned and very dry), i c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.