Russian Tea
From The Chapel Hill cook book, 1935
This quantity makes 8 teacups.
Presented as published in 1935. 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
716Calories
7 gProtein
187 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein7.5 g
Carbohydrates187 g
Fiber19 g
Sugars156 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium1484 mg
Calcium287 mg
Iron2.2 mg
Magnesium87 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C396 mg
Vitamin A62 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate232 mcg
Choline57 mg
Caffeine189 mg
Water1713 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.
cup sugar 1 qt. Par-T-Pak Grape Juice of 2 lemons 2 qts. Par-T-Pak Lime Rickey Hoping this will be of some service, I remain Durham Nehi Bottling Co- SUMMER DRINK 4 qts. water 4 cups sugar Boil hard 20 minutes and let stand over night; 1 qt. cranberries 1 cup sugar 3 cups water Boil and strain through cheese cloth, combine the two. Add to it juice of 12 lemons, grated rind of 4. Heat, strain, bottle* 84 The Chapel Hill Cook Book and seal, and put in cool place. Will keep indefinitely. Serve with ice, and if too sweet dilute with water and fresh lemon. Mrs. Frank Miller. RUSSIAN TEA Make 1 quart of tea first. 1 teaspoon ground cloves 3 oranges (tied in thick cloth) 2 lemons 1 teaspoon grated orange % cup sugar peel Y2 cup water
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Cook this with the app: pantry check, scaling, and the assistant.