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Tea (General Method)
From Cassell's dictionary of cookery, 1892
Serves 1
Be careful not to drain all the liquor from the pot while adding boiling water, or the tea will be weak.
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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1074 mg
Potassium129 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine1 mg
Water389 g
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.
ne large tea- spoonful for each of the company, and one for the teapot. Before making the tea, pour half a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.