Herb Tea
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 97. The excerpt below is the record exactly as published.
Herb Tea. — Put 1 table-spoonful of mixed Herbs of all sorts in a basin, and pour over them pint of boiling water. Cover the bowl, stand it in a small saucepan containing boiling water, and let it steep for ten minutes. This tea can be sweetened if desired. A few sprigs of sage, burnet, balm, and sorrel, half a lemon sliced
Cook this with the app: pantry check, scaling, and the assistant.