drink
Iced Tea
From Boston Cooking-School cook book, 1896
Serves 1
Quick chilling results in a clearer product and a finer flavor.
Presented as published in 1896. 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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 16. The excerpt below is the record exactly as published.
ICED TEA Strain strong hot tea (preferably English Breakfast or Formosa Oolong) into glasses 14 full of cracked ice or over block of ice in pitcher. Garnish with slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.