Skip to main content
Main

Toast and Watee

A slice of bread is toasted, then soaked in boiling and cold water until the water turns bright brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Toast and Watee

Ingredients

Directions

Toast the bread

  1. Toast the bread slowly until very brown but not black.

  2. Plunge the toasted bread into boiling water.

Steep and cool

  1. Fill a jug with cold water and add the bread.

  2. Cover the jug and let it cool completely until the water is bright brown.

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.

Explore the science

What each ingredient does

Bread
Its toasted crust browns and releases colour and roasted flavour into the water.

The step that matters

Toast the bread slowly until very brown but not black. Browning comes from Maillard reactions and sugar caramelisation, which build roasted flavour and colour. Past that point the toast turns bitter and burnt, and that bitterness passes into the water.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes