Iced Tea
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
813Calories
5 gProtein
12 gCarbs
83 gFat
Full nutrition (28 nutrients)
Calories813 kcal
Protein4.7 g
Carbohydrates12 g
Fiber0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium48 mg
Potassium426 mg
Calcium143 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin C0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate47 mcg
Caffeine189 mg
Water1080 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
Iced Tea. — Make a quart of tea in the usual way, being careful to have the water with which it is made absolutely boiling, and sweeten to taste. Let it stand till cold, then stir into it half a pint of single cream
Cook this with the app: pantry check, scaling, and the assistant.