Iced Tea
From Foods, their selection and preparation, 1935
Iced tea is usually served with lemon and sugar.
Presented as published in 1935. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.5 kcal
Protein0 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium77 mg
Calcium7.1 mg
Iron0 mg
Magnesium5.9 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate18 mcg
Choline0 mg
Caffeine71 mg
Water590 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 317. The excerpt below is the record exactly as published.
Iced Tea. There are special blends of tea for serving iced. Tea to be served iced should be made with as much care as that to be served hot. Just as with iced coffee, to allow for dilution by the ice, tea should be made at least half again as strong as for serv¬ ing hot. Iced tea is usually best when made by pouring freshly made hot tea over ice in the glass
Cook this with the app: pantry check, scaling, and the assistant.