Tea
From A textbook of domestic science for high schools, 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium1 mg
Calcium47 mg
Iron0 mg
Magnesium9.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine1 mg
Water478 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 52. The excerpt below is the record exactly as published.
1 pt. freshly boiling water. Keep the pot hot until the water has filtered through ; pour it off and turn back through the filter again. Less tannin is extracted by this method than by boiling. Tea. — Black tea comes from China, India, and Ceylon. Some of the familiar brands are Oolong, English Breakfast, Formosa, and Orange Pekoe. Black tea is made from the leaves which have been allowed to ferment by exposure to the air before curing. The best green tea comes from Japan. Some of the familiar brands are Gunpowder, Hyson, and Japan. Green tea is made from young leaves of the tea plant, dried quickly by artificial heat. Both black and green tea may be made from the same plant, according to the method of curing. Tea leaves are rich in protein, but when taken as an in- fusion act as a stimulant rather than a nutrient. The tannic WATER AND BEVERAGES 121 acid developed from the tannin by infusion injures the coat- ing of the stomach. Tea should never be boiled nor steeped for any length of time, as the tannic acid will be extracted in greater amount. Freshly boiling water should always be used to pour on the tea. Tea Scald an earthen or china teapot. Put in 1 ts. tea
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