Russian Tea
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
If old wine-bottles are used, the flavour of the Tea will not be so good.
Presented as published in 1898. 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
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 378. The excerpt below is the record exactly as published.
each teaspoonful of Russian Tea, let it stand for four minutes only, and then strain it into the bottles through a fine tin strainer. The wide-mouthed glass “ Climax ” bottles, with screw-tops, sold for jam are very convenient for cold tea, as they are strong and do not require corks. They are to be had from Sanderson and Young, 21 Red Lion Square, and should be kept for cold Tea. If old wine-bottles are used the flavour of the Tea will not be so good. Put a couple of lemons and a sharp clasp- knife in the basket with the Tea, and if sugar is insisted on put a few lumps in one of the little metal boxes sold for Tea baskets
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Cook this with the app: pantry check, scaling, and the assistant.