Tea
From The school kitchen textbook, 1915
Use a tea-ball for easy serving.
Presented as published in 1915. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories0.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium1.6 mg
Calcium0 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Caffeine1.5 mg
Water7.4 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
one half teaspoon level for each cup ; if strong tea is desired allow one teaspoon
Cook this with the app: pantry check, scaling, and the assistant.