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Tea
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates4 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium57 mg
Potassium7.8 mg
Calcium16 mg
Iron1.7 mg
Magnesium1.5 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7 mcg
Choline0.7 mg
Caffeine1 mg
Water25 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 158. The excerpt below is the record exactly as published.
a tea-spoonful of tea for one person, but a less proportionate amount for many per- sons; pour over a small quantity of boiling water
Cook this with the app: pantry check, scaling, and the assistant.