Toast Water
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium324 mg
Potassium70 mg
Calcium155 mg
Iron2 mg
Magnesium26 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water967 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 131. The excerpt below is the record exactly as published.
Toast Water. Toast two slices of bread very brown, but do not scorch. Put in a pitcher, and while hot pour on one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.