Toast-water
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Cut three slices of bread each a third of an inch thick, and toast them slowly until very brown and dry throughout;
- break them into small pieces, put them into a bowl with a pint of cold water, and set aside to soak for an hour;
- at the end of that time turn it into a strainer or napkin, and squeeze out the liquid with the back of a spoon.
- To the water thus obtained add a little cream and sugar, and serve it cold in a tumbler.
- It may also be served without the cream.