Recipe or source entry
Toast and Water
Boil a quart of water, and pour it upon a good-sized piece of crumb of bread which has been well toasted before a clear fire until it becomes very crisp, and of a dark-brown colour; allow this to steep for half an hour, and then decant it into a water-bottle.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter34/toast-and-water.html- Legacy revision
8531e8373e9b- Source checksum
04e639b8b28fab22a2564e4e6684878f7f0c3ef821b69b68d61a6d941603433d- Legacy text checksum
6fe934352d1ac6138f77ec62773ae8fba70a48fe3c57f54117a8d80fb3f13829
Cite this page
Toast and Water. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter34/toast-and-water.html