Black Tea
From Virginia Cookery-book, 1884
Serves 4
The decoction is strong but has a delicious flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 24. The excerpt below is the record exactly as published.
Black Tea. Put two table-spoonfuls of tea in a quart of cold water in the teapot in which it is to be sent into the break- fast-room. Set it on the fire after it has steeped a few minutes, and let it actually boil for half an hour. Place lumps of loaf-sugar and cream (for those who like it)
Cook this with the app: pantry check, scaling, and the assistant.