Russian Tea
From The practical cookbook, 1917
For serving, add a slice of lemon and sugar to each cup.
Presented as published in 1917. 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
236Calories
5 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories236 kcal
Protein4.8 g
Carbohydrates56 g
Fiber5.4 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium203 mg
Calcium178 mg
Iron16 mg
Magnesium22 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 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)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate75 mcg
Choline11 mg
Caffeine1 mg
Water286 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 2. The excerpt below is the record exactly as published.
Russian tea (hot) Russian t«a (cold) . Tea. Scald an earthen or agate teapot, put in the tea, pour over it the boiling water ; let stand on back of stove 5 min. and serve. Never boil tea nor use a tin teapot, as the action of the tannin is thereby increased. A tea ball containing the tea may be suspended in the teapot and the boiling water poured over it. Russian tea. Make Tea (above) and put a slice of lemon and 2 tsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.