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Russian Tea
From The Twin-city housewife, 1920
Serves 7
Recipe by Miss Ella Hinshaw.
Presented as published in 1920. 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
593Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein3.4 g
Carbohydrates150 g
Fiber4.6 g
Sugars123 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium314 mg
Potassium242 mg
Calcium134 mg
Iron9.5 mg
Magnesium21 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate65 mcg
Choline12 mg
Caffeine0.4 mg
Water355 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 74. The excerpt below is the record exactly as published.
Russian Tea One tablespoon tea steeped well in one quart boiling water. Strain off and add one can or one grated pineapple, the juice of three lemons, three oranges and two pints sugar. Mix all well together. After the tea is cold add one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.