Name: Toast Water
Ingredients: two slices of bread as brown as possible without burn- ing; one quart of cold water; a pinch of salt; one boston cracker split; salt

Toast Water

Ingredients

Directions

Make the toast water

Toast two slices of bread as brown as possible without burning.
Break the toasted bread into a pitcher and, while hot, pour one quart of cold water over it.
Let it sit for about one-half hour; it is ready for use.

Prepare the cracker and serve

Lay one split Boston cracker in a bowl, sprinkle a pinch of salt, and cover with boiling water.
Set the bowl into boiling water and let stand until the cracker looks clear, about one-half hour.
Drain off the water and slide the cracker into a hot saucer without breaking.
Eat with sugar and cream; it is best when very hot and fresh.

Nutrition, whole recipe (rough)

521Calories

14 gProtein

3 gFat

106 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Cracker	5 saltine crackers (15g)	66
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Clarke, Mary Lamson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Toasted bread: Browned bread steeped in water gives the liquid its toasty aroma and colour.
Boston cracker: Softens in boiling water until it turns clear, forming the body of the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.