Russian Tea

Ingredients

• Take i/4 pound of Lipton's tea
• Put in a jar with 1 gallon of cold water
• Use the juice of 20 lemons

Method

1. 1

   Let it stand 12 hours.

2. 2

   Strain twice through cheesecloth bag and sweeten to taste.

3. 3

   Serve in a punch bowl with a large block of ice.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 183. The excerpt below is the record exactly as published.

Russian Tea. Russian tea is a delicious beverage. It may be served hot with 1 slice of lemon and 1 tablespoo^i of Jamaica rum in each cup, or serve cold with sliced lemon and cracked ice. In straining the tea it is well to use a silver strainer. Fill a tea ball with thie requisite amount of tea, place in the bottom of a cup and pour on boiling water. It is then ready to be served. Add sliced lemon and cut sugar. Tea. In making tea allow 2 teaspoons of tea for 1 large coffee cup of * boiling water. Put tea with the required amount of water in a china teapot and let steep about 10 minutes. Strain and serve hot with rich cream and cut sugar. Apple Tea. Boast 4 large acid apples, cover with boiling water. When cool pour off water and strain. Sweeten to taste. Tea. Scald well the teapot, put in 1 teaspoon of tea for each per- son, but a less proportionate amount for many persons; pour over a small quantity of boiling water and let it stand on back of range to steep for several minutes, then pour on the desired amount of freshly-boiled and boiling water; in a few moments it is ready to be served. Iced Tea. - It is prepared as in preceding recipe. Make early in the morn- ing and pour in a glass pitcher, set in refrigerator. When cool it is then ready to be served at dinner or supper with slices of lemon and cracked ice. Russian Tea. Take i/4 pound of Lipton's tea, No. 1 Ceylon and India. Put in a jar with 1 gallon of cold water

Cook this with the app: pantry check, scaling, and the assistant.