Toast and Water
Ingredients
Directions
Toast the bread
Toast the bread with the crust until deep brown, turning frequently.
Hold the bread at a distance from the fire, then bring it closer.
Infuse and strain
Scald a large jug and place the toast in it.
Pour 3 pints of boiling water over the toast.
Cover lightly and let it stand until cold, then strain.
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
- Toasting browns the crust, giving the water a deep, toasty flavour and aroma.
- Boiling water
- Extracts flavour and colour from the toasted bread as it steeps.
The step that matters
Toast the bread until deep brown. Browning develops the toasty flavour and colour that the water will take up. Pale toast gives a weak, flat drink, while turning the bread often helps it brown evenly rather than scorching in patches.
“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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