Spiced Tea

Name: Spiced Tea
Ingredients: 1% gal. boiling water; 18 whole cloves; 5 T. tea leaves; 3 cups sugar; 1 cup lemon juice; 1 cup orange juice

From Wilkes County Home Demonstration Club cook book, 1947

Margaret Morrison, Assistant Home Agent

Presented as published in 1947. 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

6940Calories

98 gProtein

1610 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories6940 kcal

Protein98 g

Carbohydrates1610 g

Fiber94 g

Sugars636 g

Total Fat43 g

Saturated Fat8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat14 g

Omega-30.5 g

Cholesterol0 mg

Sodium13147 mg

Potassium3169 mg

Calcium4247 mg

Iron392 mg

Magnesium616 mg

Phosphorus955 mg

Zinc7.5 mg

Copper0.5 mg

Manganese57 mg

Vitamin D0 mcg

Vitamin C171 mg

Vitamin A7.2 mcg

Vitamin E8.9 mg

Vitamin K128 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)8.5 mg

Riboflavin (B2)7.9 mg

Niacin (B3)97 mg

Folate1677 mcg

Choline194 mg

Caffeine0 mg

Water5067 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 2. The excerpt below is the record exactly as published.

SPICED TEA 1% gal. boiling water 18 whole cloves 5 T. tea leaves Pour water over tea and cloves and steam five minutes. Strain and add 3 cups sugar, 1 cup lemon juice, 1 cup orange juice

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