Tea
From Domestic science (1914 text-book), 1914
Tea may be served plain, with cream and sugar, or with a slice of lemon and without sugar, as desired.
Presented as published in 1914. 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
379Calories
9 gProtein
85 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein8.6 g
Carbohydrates85 g
Fiber8 g
Sugars3 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1076 mg
Potassium267 mg
Calcium329 mg
Iron32 mg
Magnesium36 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine1 mg
Water478 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 68. The excerpt below is the record exactly as published.
1 tp tea milk 2 c boiling water (water cream freshly boiled) sugar, slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.