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Iced Tea and Lemon
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
Nutrition per serving
15Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium72 mg
Calcium13 mg
Iron0.3 mg
Magnesium4.1 mg
Phosphorus8.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline2.6 mg
Caffeine2.5 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 164. The excerpt below is the record exactly as published.
Iced Tea and Lemon. — Make tea as usual, and after letting it stand for ten minutes, sugar it slightly and take out the leaves, and let it stand in the refrigerator for eight hours. Serve it in punch bowls, in which slices of lemon and lumps of ice
Cook this with the app: pantry check, scaling, and the assistant.