Russian Tea
From Household science and arts, 1913
Presented as published in 1913. 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
31Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates10 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium188 mg
Calcium26 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline5.1 mg
Caffeine47 mg
Water325 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 12. The excerpt below is the record exactly as published.
RUSSIAN TEA Make tea as in No. 1, and serve it hot or cold with thin slices of lemon and sugar, and without milk
Cook this with the app: pantry check, scaling, and the assistant.