Toast Water
From Physical culture cook book, 1901
Presented as published in 1901. 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
262Calories
6 gProtein
54 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein6.4 g
Carbohydrates54 g
Fiber3.5 g
Sugars2.1 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0.3 mg
Sodium698 mg
Potassium103 mg
Calcium187 mg
Iron17 mg
Magnesium22 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate95 mcg
Choline11 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.
Toast Water. — Cover well toasted bread, whole wheat or Graham preferred, with boil- ing water. When cold, strain and sweeten the water slightly if desired. 4. Barley Water. — Pour one pint boiling water
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