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Bran Tea
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
This makes a palatable and nutritious drink.
Presented as published in 1914. 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
475Calories
17 gProtein
113 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein17 g
Carbohydrates113 g
Fiber30 g
Sugars0.7 g
Total Fat4.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium1075 mg
Potassium812 mg
Calcium345 mg
Iron38 mg
Magnesium383 mg
Phosphorus652 mg
Zinc4.6 mg
Copper0.6 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate174 mcg
Choline55 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 83. The excerpt below is the record exactly as published.
BRAN TEA. To a pint of wheat bran add a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.