Cold Tea II
From A laboratory manual of foods and cookery, 1916
Cold tea is more appetizing if it is served about one half as strong as hot tea.
Presented as published in 1916. 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
701Calories
15 gProtein
152 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein15 g
Carbohydrates152 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2186 mg
Potassium262 mg
Calcium634 mg
Iron64 mg
Magnesium67 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate257 mcg
Choline25 mg
Caffeine5.9 mg
Water1743 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 5. The excerpt below is the record exactly as published.
Cold Tea II Ingredients : 2 tbsp. tea 4 c. boiling water 4 c. cold water
Cook this with the app: pantry check, scaling, and the assistant.