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Drink

Toast, Water, or Crust Cobpee

A beverage made by steeping toasted stale bread crusts in boiling water and sweetening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Toast, Water, or Crust Cobpee

Ingredients

Directions

Make the crust brew

  1. Toast stale bread crusts until dark brown, being careful not to burn them.

  2. Place the toasted crusts in a large pitcher and cover with boiling water.

  3. Cover the pitcher and let steep until cold.

Finish and serve

  1. Strain the mixture and sweeten to taste.

  2. Serve with a piece of ice in each glass.

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

Stale bread crusts
Toasted crusts supply the dark, roasty flavour that gives the coffee-like character.
Boiling water
Extracts flavour and colour from the toasted crusts as it steeps.

The step that matters

Toast the crusts until dark brown without burning. Toasting causes browning reactions that create the roasty, coffee-like flavour. Light toasting gives a weak, bready taste, while burnt crusts add bitterness that the steep carries into the drink.

“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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