Tea
From The fun of cooking, 1915
Presented as published in 1915. 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
1051Calories
22 gProtein
227 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories1051 kcal
Protein22 g
Carbohydrates227 g
Fiber16 g
Sugars1.4 g
Total Fat7 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.7 g
Cholesterol0 mg
Sodium3222 mg
Potassium385 mg
Calcium908 mg
Iron95 mg
Magnesium85 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0 mg
Manganese0.7 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate384 mcg
Choline37 mg
Caffeine2 mg
Water1162 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 20. The excerpt below is the record exactly as published.
two rounded teaspoonf uls of tea for six people, or more, if you want it quite strong. Pour on six cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.