Iced Tea

Ingredients

• 3 teaspoons tea
• 2 cups boiling water

Method

1. 1

   Make as above directed, and strain into glasses filled half full of cracked ice.

2. 2

   Serve with lemon with seeds removed.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 117. The excerpt below is the record exactly as published.

iced teas and five o'clock teas, and for this reason command a high price. They are prepared BEVERAGES. 263 from the youngest leaves, and are scented with orange leaves. Our best green tea comes from Japan, and is known as Japan, Young Hyson and Gunpowder. Analysis tells us that the tea is rich in proteid mat- ter, but after the infusing it becomes a stimulant, and the only nutriment we get is in the milk and sugar, and as the tea-drinker usually takes it without the milk, only sugar is left, and for the foregoing reason we look upon it as a stimulant only. The stimulating property is due to theine, while we also find tannic acid, which is developed from the tannin by infusing. This is what is considered injurious in the tea, from the fact that tannin will contract the coating of the stomach, and for this reason retards the action. It also, when taken in excess, will cause sleeplessness, but when taken in moderation it does no harm, provided it is properly made. Freshly boiled water slhould always be used for making tea. Water below the boil- ing-point does not extract the stimulating properties of the tea, and water boiled too long is rendered flat and insipid, for the reason that the atmospheric gases escape. Tea wants always to be infused, never boiled, and served at once, as long steeping develops the tan- nic acid and also destroys the delicate flavor. The tea-ball is much used by tea-lovers, especially in the drawing-room with the samovar. To Make Tea. 3 teaspoons tea. 2 cups boiling water

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