Ice Tea
From A simple course in home economics for rural schools, 1916
Flavor is retained much better if the tea is chilled quickly.
Presented as published in 1916. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1074 mg
Potassium132 mg
Calcium303 mg
Iron32 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline12 mg
Caffeine3.9 mg
Water404 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 8. The excerpt below is the record exactly as published.
Ice Ten. Proportions : 4 t. tea, and 2 C. boiling water
Cook this with the app: pantry check, scaling, and the assistant.