Cold-Water Iced Tea

Name: Cold-Water Iced Tea
Ingredients: double the usual amount of tea; cold water

From Foods, their selection and preparation, 1935

This method reduces bitterness and tannin precipitation.

Presented as published in 1935. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0.1 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.5 mg

Potassium2.1 mg

Calcium7.1 mg

Iron0 mg

Magnesium2.5 mg

Phosphorus0.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.5 mcg

Choline0 mg

Caffeine2 mg

Water246 g

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 317. The excerpt below is the record exactly as published.

double the usual amount of tea, and cold water

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