Iced Tea
From The junior cook book, 1920
Makes 2 quarts of tea (12 glasses).
Presented as published in 1920. 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
69Calories
2 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein1.7 g
Carbohydrates18 g
Fiber8.2 g
Sugars1.7 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium71 mg
Potassium279 mg
Calcium154 mg
Iron2.7 mg
Magnesium61 mg
Phosphorus29 mg
Zinc0.5 mg
Copper0.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2.1 mcg
Vitamin E1.8 mg
Vitamin K28 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline10 mg
Caffeine1 mg
Water524 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.
ICED TEA Fill a teapot with boiling water and let stand. Put a pint of fresh Avater on to boil. When the bubbles in the water show that it is almost to a boil, pour the water from the tea- pot, and put 1 heaping teaspoonful of tea into the pot. The instant the pint of water begins to boil pour the water into the teapot on top of the tea. Let stand fifteen minutes. When ready to use, put a few small pieces of ice into a pitcher, fill almost full of water and add the tea. Addnig the tea last makes it mix better with the water. Garnish with a few very thin slices of lemon or 4 whole cloves
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