vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Russian Tea
From The new practical housekeeping, 1890
Serves 3
A thin slice of lemon may be used instead of lemon juice.
Presented as published in 1890. 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
395Calories
8 gProtein
87 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein7.6 g
Carbohydrates87 g
Fiber5.3 g
Sugars9.7 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium165 mg
Calcium305 mg
Iron32 mg
Magnesium31 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate134 mcg
Choline14 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 156. The excerpt below is the record exactly as published.
Russian Tea. — Place in a teapot three heaped tablespoons Eng- lish breakfast tea, pour over it three pints boiling water, let infuse for four minutes, navor with vanilla and a few drops of lemonjuice, add a little powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.