Iced Tea
From The school kitchen textbook, 1915
Add cloves or preserved ginger for variation.
Presented as published in 1915. 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
803Calories
1 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein1.1 g
Carbohydrates210 g
Fiber2.8 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium145 mg
Calcium28 mg
Iron0.7 mg
Magnesium8.8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline5.1 mg
Caffeine3 mg
Water104 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
iced tea, serve slices of lemon. Recipe, No. 111. Iced Tea Allow one tablespoon of tea for one quart of water, unless you are using some of the choice varieties which do not require so large a proportion. Scald the teapot and have the water just brought to the boihng point. Pour it over the tea and let it stand and steep, but not boil for ten minutes, where it will keep almost at the boiling point. Strain it, add the juice of one lemon and one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.