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Chamomile Tea
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
357Calories
8 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein7.6 g
Carbohydrates78 g
Fiber6 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1074 mg
Potassium144 mg
Calcium315 mg
Iron32 mg
Magnesium30 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate130 mcg
Choline12 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Chamomile Tea — One oz. dried chamomile flowers, ^ oz. dried orange peel, 1 quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.