Russian Tea
From Shallowford cookery, 1951
Presented as published in 1951. 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
2961Calories
30 gProtein
707 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories2961 kcal
Protein30 g
Carbohydrates707 g
Fiber22 g
Sugars403 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol0 mg
Sodium4384 mg
Potassium570 mg
Calcium1301 mg
Iron128 mg
Magnesium143 mg
Phosphorus270 mg
Zinc2 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.4 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate514 mcg
Choline50 mg
Caffeine4.9 mg
Water3453 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 13. The excerpt below is the record exactly as published.
Russian Tea hn. WW iF Lowilozejarelang 1’ teaspoon powdered 4 cup instant tea cloves 1% cups sugar 1 teaspoon powdered 2 ‘cinnamon Mix altogether. For each cup of tea, mix 1% teaspoons of this mixture to 1 cup of hot water. A slice of lemon adds flavor and you may add a dash of pineapple juice to each cup. Mrs. Thomas Petty e Russian Tea Pour 8 cups boiling watter over 5 teaspoons tea. Let stand 3 minutes. Strain in another vessel. Put 2 cups sugar in 8 cups cold water with l teaspoon whole cloves and 1 teaspoon allspice. Let this come to a boil, remove from fire and add to tea which has been strained. All this may be done before time for serving. Add juice of 6 oranges and 1 lemon
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