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Tea Flavoring
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
88Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein1.9 g
Carbohydrates19 g
Fiber1.3 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium269 mg
Potassium39 mg
Calcium76 mg
Iron7.9 mg
Magnesium7.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate33 mcg
Choline3.2 mg
Caffeine3.9 mg
Water116 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 274. The excerpt below is the record exactly as published.
Tea Flavoring. — Take about 4 teaspoons of the best black tea, crush it and put it into a bowl (it is a good plan to mix 2 or 3 differ- ent kinds); pour on about f cup of freshly boiled water
Cook this with the app: pantry check, scaling, and the assistant.