Russian Tea
From The Williamston cook book, 1950
Presented as published in 1950. 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
3350Calories
16 gProtein
873 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories3350 kcal
Protein16 g
Carbohydrates873 g
Fiber42 g
Sugars808 g
Total Fat5.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium470 mg
Potassium2802 mg
Calcium710 mg
Iron4.9 mg
Magnesium208 mg
Phosphorus247 mg
Zinc1.2 mg
Copper1.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C840 mg
Vitamin A124 mcg
Vitamin E3.1 mg
Vitamin K6.4 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate381 mcg
Choline119 mg
Caffeine0 mg
Water5165 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 3. The excerpt below is the record exactly as published.
RUSSIAN TEA 1 gal. water ly lb. sugar 4 sticks cinnamon 6 oranges 2 tsps. whole cloves 1/3 cup tea leaves Boil together the water and spices for 5-10 minutes. Then drop in the tea, tied in clean cloth bag. Leave tea bag in until desired strength is reached. Remove leaves. Add sugar and fruit juices. 5 lemons
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