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Toast Water
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
326Calories
10 gProtein
64 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein9.9 g
Carbohydrates64 g
Fiber4.8 g
Sugars3.7 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium781 mg
Potassium144 mg
Calcium215 mg
Iron17 mg
Magnesium38 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.7 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)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate110 mcg
Choline17 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Toast Water — Toast a large slice of wheat bread so that it is a deep brown all over, but not blackened or burnt. Lay in a covered earthen- ware vessel, cover it with boiling water
Cook this with the app: pantry check, scaling, and the assistant.