Iced Tea or Russian Tea
From Domestic science (Clark, Cornell home economics), 1911
Use more tea than when serving hot.
Presented as published in 1911. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium141 mg
Calcium33 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 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
Folate11 mcg
Choline5.1 mg
Caffeine1 mg
Water330 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 64. The excerpt below is the record exactly as published.
Iced Tea or Russian Tea. In making iced tea, we use more tea than when tea is to be served hot. Make tea as above and pour off the leaves, then on cracked ice in glasses. Serve with slices of lemon and sugar, if desired. Method. Pour a cup of cold water on a heaping tsp. of tea
Cook this with the app: pantry check, scaling, and the assistant.