Iced Tea

Ingredients

• Make stronger tea than usual
• put on ice

Method

1. 1

   Prepare stronger tea than usual, bottle it, and place it in the ice chest until required.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 295. The excerpt below is the record exactly as published.

put on ice. Serve with cracked ice in each tumbler. COFFEE, TEA, BE VE FACES. 439 STTBSTITTJTE FOR CREAM IN COFFEE. Beat the white of an egg, put to it a small lump of butter and pour the coffee into it gradually, stirring it so that it will not curdle. It is difficult to distinguish this from fresh cream. Many drop a tiny piece of sweet butter into their cup of hot coffee as a substitute for cream. TO MAKE TEA. Allow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place where it will not boil, but keep very hot, to almost boiling ; let it steep or “draw ’’ ten or twelve minutes. Now fill up with as much boiling water as is required. Send hot to the table. It is better to use a china or porcelain teapot, but if you do use metal let it be tin, new, bright and clean ; never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron. To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, or which has previously boiled, should on no account be used. If the water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half-opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen minutes. A Chinese being interviewed for the Cooh says : Drink your tea plain. Don’t add milk or sugar. Tea-brokers and tea-tasters never do ; epicures never do ; the Chinese never do. Milk contains fibrin, albumen or some other stuff, and the tea a delicate amount of tannin. Mixing the two makes the liquid turbid. This turbidity, if I remember the cyclopaedia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in mild disguise. ICED TEA

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