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Tea of Cloves
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
This tea is sometimes given in cholera-morbus.
Presented as published in 1901. 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
178Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein3.8 g
Carbohydrates39 g
Fiber3 g
Sugars0.3 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium540 mg
Potassium75 mg
Calcium158 mg
Iron16 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.6 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 172. The excerpt below is the record exactly as published.
a teacup ful of boiling water on half a teaspoonful of cloves
Cook this with the app: pantry check, scaling, and the assistant.