Iced Tea

Ingredients

• twelve teaspoonfuls of Oolong tea
• twelve tumblers of water
• about two quarts of broken ice

Method

1. 1

   Wash ice and place in a vessel.

2. 2

   Add water and sprinkle in tea.

3. 3

   Cover and refrigerate for 4-6 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 487. The excerpt below is the record exactly as published.

iced tea will be better, and will give more satisfaction. Place it where the players can get a cup readily. The tea may be kept hot a long time by setting the pot under a " cosey," — a wadded cover ; or if one possess a genuine Chinese teapot, it may be kept hot and good for hours. At luncheon-time there should be fresh tea to serve with sandwiches, bread-and-butter, and cake. Never yield to the temptation to have an elaborate spread. A tennis-court is not the place for it for at least two reasons : enthusiastic players do not care to be called from their sport for the time necessary for the proper serving of a variety of viands, and they are likely to resume playing 920 MISS PARLOA'S KITCHEN COMPANION. so soon after any refreshment has been taken that the digestive organs will be burdened unless the food be simple. Following art- receipts for a few things which are good to provide : — Chicken Sandwiches. — Suppose that twenty sandwiches are wanted. Use a quart of fine-chopped cooked chicken, forty thin slices of bread at least a day old, a table-spoonful of salt, half a tea- spoonful of pepper, the yolks of six eggs that have been boiled for twenty minutes, half a cupful of milk or cream, half a cupful of butter, and half a teaspoonful of onion juice, — obtained by peeling an onion and squeezing it : an operation described in the chapter en- titled " What All Housekeepers Should Know." Put the yolks into a bowl, and mash them with a fork or spoon until smooth and light. Add half a teaspoonful of the salt and a grain of pepper. Put the butter into a warm cup, and beat it until creamy ; then add two table-spoonfuls of it to the yolks. Gradually add the cream or milk, and then the onion juice. Stir the mixture until it is as smooth and light as a salad-dressing. Mix the re- mainder of the salt and pepper with the chopped chicken ; then add the dressing, mixing thoroughly. Spread the remaining butter lightly upon the bread, and afterward spread the chicken in the same way. Fold the sandwiches in a napkin, and keep them in a cool place until wanted. They will look a little nicer if the crusts be trimmed off. It will not make much difference in the taste if no butter be spread upon the bread. Sardine Sandwiches. — For twenty sandwiches take two boxes ot boneless sardines, half a cupful of butter, the yolks of six hard- boiled eggs, four table-spoonfuls of lemon juice, one-tenth of a teaspoonful of cayenne, half a teaspoonful of salt, and forty thin slices of bread. Mash the yolks till light and fine, and add the lemon juice, salt, and pepper to them. After pouring the oil away from the fish, put them into a mortar or bowl, and pound .them to a smooth paste. Add the egg mixture, and blend all the ingredients as smoothly as possible. Toast the bread delicately, and butter it lightly. Spread twenty slices with the sardine mixture, and cover with the remain- ing slices. With a sharp knife cut each sandwich into three strips. Iced Tea. — For a dozen tumblers of tea use twelve teaspoonfuls of Oolong tea, twelve tumblers of water, and about two quarts of broken ice

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