Blue Ribbon Tea

Name: Blue Ribbon Tea
Ingredients: a level teaspoon of tea for each cup desired; freshly boiling water on dry leaves

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

Nutrition per serving

175Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (31 nutrients)

Calories175 kcal

Protein3.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium537 mg

Potassium65 mg

Calcium151 mg

Iron16 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine1 mg

Water197 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 88. The excerpt below is the record exactly as published.

LUE RIBBON TEA Use an earthenware tea pot. Rinse the tea pot with boiling water. Put in a level teaspoon of tea for each cup desired. Pour freshly boiling water on dry leaves

Cook this with the app: pantry check, scaling, and the assistant.