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Tea for Forty
From The new practical housekeeping, 1890
Serves 16
May be served like coffee with whipped cream or a meringue of whites of eggs on each cup.
Presented as published in 1890. 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
438Calories
9 gProtein
95 gCarbs
3 gFat
Full nutrition (31 nutrients)
Calories438 kcal
Protein9.3 g
Carbohydrates95 g
Fiber6.5 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1343 mg
Potassium161 mg
Calcium379 mg
Iron40 mg
Magnesium36 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate160 mcg
Choline15 mg
Caffeine1.4 mg
Water487 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 156. The excerpt below is the record exactly as published.
Tea for Forty, — Have two and one-half gallons boiling water ready, put a quarter pound tea
Cook this with the app: pantry check, scaling, and the assistant.