Russian Tea

Name: Russian Tea
Ingredients: 1 qt. tea; Y cup water; 3 oranges; 1 t. ground cloves; 2 lemons (tied in thick cloth); 34 cup sugar; 1 t. grated orange peel

From The Warrenton cook book, 1951

Serves 8.

Presented as published in 1951. 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

909Calories

7 gProtein

237 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories909 kcal

Protein7.5 g

Carbohydrates237 g

Fiber19 g

Sugars206 g

Total Fat2 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium15 mg

Potassium1485 mg

Calcium288 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 2. The excerpt below is the record exactly as published.

Russian TEA 1 qt. tea Y cup water 3 oranges 1 t. ground cloves 2 lemons (tied in thick cloth) 34 cup sugar 1 t. grated orange peel

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