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Tea (Dr. Trusler's Method)
From Cassell's dictionary of cookery, 1892
Serves 3
This method ensures the tea remains hot and equally strong to the end.
Presented as published in 1892. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories1.1 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium22 mg
Calcium0 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.3 mcg
Caffeine21 mg
Water105 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1973. The excerpt below is the record exactly as published.
e (Dr. Trusler's method). — This was to malce a very strong infusion by pouring boiling water upon the tea, and let it stand twenty minutes, putting into each cup no more than was necessary to fill it about one- third full
Cook this with the app: pantry check, scaling, and the assistant.