Iced Tea

Ingredients

• the usual quantity of tea
• broken ice

Method

1. 1

   Put tea in cold water hours before it is to be used, the night previous if for breakfast or twelve-o'clock dinner.

2. 2

   Use only the usual quantity of tea.

3. 3

   Put broken ice in it a few minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 155. The excerpt below is the record exactly as published.

Iced Tea and Iced Crust Coffee will result. Iced Coffee. — ^Make more ^coffee than usual at breakfast time and stronger. Add one third as much hot milk as coffee and set away. When cold put upon ice. Serve as dessert with cracked ice in each tumbler. Or, maKe strong coffee and when it is cold mix it with an equal quantity of fresh cream, sweeten to taste and half freeze. Iced Tea may be made the same way. Imperial Coffee. — For two persons, take four rounding teaspoons coffee tied up in a piece of Swiss muslin, (leave plenty of room for expansion) ; pour on two cupte boiling water, cover closely and set back on the ran^e about ten minutes. Break one e^g in a lar|^e coffee-cup, ^ve it a good whip with an egg-beater, divide it, half in each cup, add the usual quantity of sugar, pour on the hot coffee, ■add warm milk and one spoonful cream. Cafe au Lait. — First heat the coffee cups and then fill each one- third full of hot but not boiled cream, filling up with good clear coffee. Or when cream cannot be had, use boilea milk, in any pro- portion liked, being guided by the strength of the coffee. Hal- 188 DRINKS. and half is a good rule, though some prefer more and others less coffee. A little cream turned into the cup with hot milkjust before filling up with coffee is a great improvement. Frothed Vafe au Lait is made as above, putting spoonfuls of the whipped whites of eggs, slightly sweetened, on the top of each cup, heaping a little in the center. Coffee Syrup. — Take half pound best ground coffee, put it into a saucepan containing three pints water, and boil it down to one pint j boil the liquor, put it into another saucepan, well scoured, and boil it again. As it boils add white sugar enough to give the con- sistency of syrup ; take it from the fire, and when it is cool jiut in a bottle and seal. When traveling, if you wish for a cup of good coffee put two teaspoons of the sjrrup into an ordinary cup, and pour boiling water upon it, and it Is ready to use. A weaker syrup IS madcthus : To ever^ quarter pound ground coffee allow one smaU teaspoon powdered chicory, and one pint water. Let the coffee be freshly ground, and, if possible, freshly roasted ; put it into a filter with trie chicory and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering point, but do not allow it to boil ; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two table- spoons of this essence are quite sufficient for a breakfast cup of hot milk. This, essence will be found particularly useful to those per- sons who have to rise extremely early, and ha\dng only the milk to make boiling, is very easily and quickly prepared. When the es- sence is bottled, pour about three tea-cups or hoiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be prepared, make this weak coffee boiling, and pour it on the ground coffee instead of plain water ; by this means a better coffee will be obtained. Never tnrow away the grounds without having made use of them in this manner, and always cork the bottle well that contains this preparation, until the day that it is wanted for making the fresh essence. Iced Tea. — To have it perfect and without the least trace of bit- ter, put tea in cold water hours before it is to be used, the night pre- vious if for breakfast or twelve-o'clock dinner, and in the morning if for tea ; the delicate flavor of the tea and abundant strength will be extracted, and there will not be a trace of the tannic acid which ren- ders tea so often disagreeable and undrinkable. Use only the usual ?uantity of tea. Put broken ice

Cook this with the app: pantry check, scaling, and the assistant.