Tea
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Use freshly boiled water for best flavor.
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
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 28. The excerpt below is the record exactly as published.
three rounded teaspoons of dry leaves for a family of six. Pour the boil- ing water into this. Pour off all Demonstrate, 70 the tea at once. Throw out the leaves. 'They are not good after the first using. Or, to make one cup of tea, use Serve tea to guests, but pupils a little strainer with one-half tea- eat toast with marmalade or jelly, spoon of tea in it, and pour the boiling water through it until the cup is nearly full. You may make a cup of tea and serve it to the guests. Put two lumps of sugar
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