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Tea
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1074 mg
Potassium134 mg
Calcium303 mg
Iron32 mg
Magnesium29 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline12 mg
Caffeine5.9 mg
Water414 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 78. The excerpt below is the record exactly as published.
one quart of boiling water, the white and crushed shell of one egg, one-half cup cold water to settle it. Stir up the egg shell and the white with the coffee, and a very little cold water, and mix gradually with the boiling water in the coffee boiler. Boil fifteen minutes; pour in the cold water and set off the stove to settle for five minutes before using. TEA. Four tablespoons of tea
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