Toast-and-water. (Clement’s.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Toast slowly a rather thick crust of bread till extremely hard and brown, but not the least black.
  2. Plunge it into a jug of cold water, and let it stand, cold and covered close, for 3 or 4 hours; strain it through a wine strainer into water bottles for use.
  3. Make it fresh daily.
Another toast-and-water entry
  1. Toasted oatcake, with boiling water poured over, makes quite the best flavoured toast-and-water.
Original Text
Toast-and-water. (Clement’s.) Toast slowly a rather thick crust of bread till extremely hard and brown, but not the least black. Plunge it into a jug of cold water, and let it stand, cold and covered close, for 3 or 4 hours; strain it through a wine strainer into water bottles for use. Make it fresh daily. Another toast-and-water entry says: “Toasted oatcake, with boiling water poured over, makes quite the best flavoured toast-and-water.”
Notes
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