Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

drink

Iced Tea

Name: Iced Tea
Yield: 1 servings
Ingredients: strong hot tea; slices of lemon; glasses ¼ full of cracked ice

From Boston Cooking-School cook book, 1896

Serves 1

Quick chilling results in a clearer product and a finer flavor.

A modern interpretation · AI-generated from the original record

Ingredients

strong hot tea
slices of lemon
glasses ¼ full of cracked ice

Method

Strain strong hot tea into glasses ¼ full of cracked ice or over a block of ice in a pitcher.
Garnish with slices of lemon.
For variety, substitute orange juice for half the lemon juice and garnish with both lemon and orange slices.
Fresh mint leaves are a popular addition.

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.