Tea
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0.5 mg
Water195 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 9. The excerpt below is the record exactly as published.
1 c. boiling water Mix the coffee, egg and 1 tb. of cold water, put in a freshly scalded coffee pot, add the boiling water, boil gently 3 minutes, add 1 tb. cold water, let stand in a hot place where it will not boil for fifteen minutes. Pour carefully. Tea % t. tea
Cook this with the app: pantry check, scaling, and the assistant.