Iced Tea
From Trinity cook book, 1925
The tea should be cold enough to frost the glasses.
Presented as published in 1925. 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
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 54. The excerpt below is the record exactly as published.
ICED TEA In the first place, you must have good tea if a savory brew is to be made. The teapot (which should be china or earthenware) must be thorough- ly scalded before the dry tea, using a level teaspoonful for each cup of water and one for the pot, and less when many cups are to be made, is put into it. The water must be fresh and just boiling. Water that boils any length of time becomes insipid. Let the infusion brew on the back of the range for three or four minutes, then strain, sweeten to taste and cool. The flavor of iced tea is always much finer if chilled quickly. Serve in tea glasses half filled with crushed ice and garnish with a slice of lemon or a sprig of mint
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