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Drink

Toast Water

Bread water is made by soaking toasted bread crusts in filtered water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Toast Water

Toast Water

Ingredients

Directions

  1. Toast the bread crusts until they are a nice deep brown, avoiding burning.

  2. Let the toasted crusts cool completely.

  3. Immerse the cooled crusts in fresh filtered water.

  4. If there are floating bread morsels, strain the mixture through muslin.

  5. Prepare the drink one hour before serving and do not use after twelve hours.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Bread crusts
Toasting browns the crusts, adding toasted aroma and colour to the flavour of the water.

The step that matters

Toasting the crusts. Toast until deep brown but not burnt. Burnt crust adds bitterness that carries into the water, while pale crust gives little flavour. Cooling completely before soaking keeps the water clean and prevents the crusts from steaming and softening.

“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.

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