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Hop Tea
From Harper's cook book encyclopædia, 1902
Serves 2
Double the quantity of hops for a stronger tonic.
Presented as published in 1902. 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
34Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein3.3 g
Carbohydrates7 g
Fiber1.6 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium19 mg
Potassium674 mg
Calcium198 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus64 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A42 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate39 mcg
Choline0 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 225. The excerpt below is the record exactly as published.
Hop Tea. — Put the hops into a covered jug with boiling water, in the proportion of i oz. of hops to a pint of water
Cook this with the app: pantry check, scaling, and the assistant.