Toast-and-Water

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose), toast it of a nice brown on every side, but do not allow it to burn or blacken.
  2. Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold.
  3. When strained, it will be ready for use.
  4. Toast-and-water should always be made a short time before it is required, to enable it to get cold: if drunk in a tepid or lukewarm state, it is an exceedingly disagreeable beverage.
  5. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required,—the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.
Original Text
TO MAKE TOAST-AND-WATER. 1876. INGREDIENTS.—A slice of bread, 1 quart of boiling water. Mode.—Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose), toast it of a nice brown on every side, but do not allow it to burn or blacken. Put it into a jug, pour the boiling water over it, cover it closely, and let it remain until cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold: if drunk in a tepid or lukewarm state, it is an exceedingly disagreeable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required,—the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.
Notes
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