Good Tea
From Foods, their selection and preparation, 1935
Boiling water is essential for good tea.
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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium65 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine1 mg
Water197 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 316. The excerpt below is the record exactly as published.
Good Tea. With the pre¬ ferred blend and a suitable pot, the following procedure will insure a good cup of tea: 1. Preheat the pot, or the cup if tea is to be made in a cup with a tea bag. The best way to do this is to fill the pot or cup with boiling water, then empty it. 2. Allow one tea bag, or from 1 to 2 tea¬ spoons of tea, for each cup. 3. Pour fresh boiling water
Cook this with the app: pantry check, scaling, and the assistant.