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Iced Tea (Russian Recipe)
From The household cook book, 1902
Serves 6
Have a pitcher of ice water at hand to weaken it for those who think it too strong.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.2 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0.2 mg
Water5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 411. The excerpt below is the record exactly as published.
ICED TEA {Russian Recipe). — Tea for icing should be made rather stronger than when intended for drinking hot, letting the boiling water stand on the tea for 7 minutes; then pour the tea from the leaves, sweeten to taste, and stand it in a refrigerator for 5 or 6 hours. Serve it in a bowl with lumps of ice and slices of lemon floating in it. Have a pitcher of ice water at hand to weaken it for those who think it too strong. In serving it each person should receive a lump of ice and a slice of lemon. 654 BEVERAGES 655 Iced Tea No. 2. — For each tumbler of water allow 1 teaspoon of the best tea
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