vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Tea
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
871Calories
54 gProtein
75 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein54 g
Carbohydrates75 g
Fiber0 g
Sugars71 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol462 mg
Sodium251 mg
Potassium232 mg
Calcium136 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus266 mg
Zinc1.6 mg
Copper1.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate61 mcg
Choline312 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 194. The excerpt below is the record exactly as published.
Cream of Tea. Take half a pint of strong infusion of China tea, add five ounces of sugar, and mix with the beaten yolks of four eggs. Stir over the fire till it thickens, being careful that it does not boil, and then strain through a cloth. Now add a gill and a half of cream, and three and a quarter ounces of gelatine
Cook this with the app: pantry check, scaling, and the assistant.