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Chamomile Tea

Name: Chamomile Tea
Yield: 2 servings
Ingredients: 1 oz. of dried chamomile flowers; 14 oz. of dried orange peel; 1 qt. of boiling water

From The Ideal cook book, 1899

Serves 2

Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 151. The excerpt below is the record exactly as published.

Chamomile Tea.—Ingredients—1 oz. of dried chamomile flowers, 14 oz. of dried orange peel, 1 qt. of boiling water

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