Toast Water
Ingredients
Directions
Brown the slices of toast without burning them.
Cover the toast with boiling water and let it steep until cold.
Strain the water and sweeten it to taste.
Add a piece of ice to each glassful before serving.
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
- Toast
- Browning adds toasty, roasted aroma and flavour that infuses into the water.
- Boiling water
- Hot water extracts flavour and colour from the toasted bread as it steeps.
- Sugar
- Adds sweetness to balance the mild, toasty flavour of the water.
The step that matters
Browning the toast. Toast that is pale gives little flavour, while burnt toast turns bitter and makes the water taste acrid. Brown evenly until golden and stop before any black char forms.
“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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