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Sage Tea
From The national course in home economics, 1917
Serves 2
Balm and other teas are made in the same manner.
Presented as published in 1917. 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
372Calories
8 gProtein
80 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories372 kcal
Protein8.2 g
Carbohydrates80 g
Fiber8.1 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1075 mg
Potassium204 mg
Calcium420 mg
Iron34 mg
Magnesium59 mg
Phosphorus73 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K121 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate147 mcg
Choline15 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 362. The excerpt below is the record exactly as published.
SAQE TEA, One-half ounce of dry leaves of sage, one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.