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Ice Tea and Coffee
From The new Annie Dennis cook book, 1905
Serves 6
For iced coffee, make strong coffee, cool, and serve with ice and sugar.
Presented as published in 1905. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.6 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium93 mg
Potassium12 mg
Calcium41 mg
Iron2.6 mg
Magnesium5.6 mg
Phosphorus5.6 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline1 mg
Caffeine1.5 mg
Water201 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 169. The excerpt below is the record exactly as published.
Ice Tea and Coffee Iced tea and coffee are probably the least injurious of summer drinks. To prepare the former, pour a cup- ful of boiling water over three tablespoonfuls of tea, set to steep, then add one quart of freshly boiled water. Five minutes later strain into an earthen jug and when cool — not lukewarm — add one or two pieces of ice. Serve with a large quantity of finely chopped ice, granulated sugar
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