Breakfast
Toast water
Marion Harland’s original method for Toast water, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Toast a pint of bread crusts very brown;
- pour cold water over them, let them stand for an hour, strain, and add cream and sugar to taste.
Historical transcription
Source method
- 1
Toast a pint of bread crusts very brown; pour cold water over them, let them stand for an hour, strain, and add cream and sugar to taste. The nourishment in the bread is easily absorbed when taken in the liquid form.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.