Tea Preparation
From Cooking and castle-building, 1880
Adjust the quantity of tea based on the strength and taste preferences.
Presented as published in 1880. 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
803Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium59 mg
Potassium232 mg
Calcium154 mg
Iron0 mg
Magnesium18 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0 mg
Caffeine1 mg
Water496 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 37. The excerpt below is the record exactly as published.
a heaping teaspoonful of tea to each person, allow- ing a cup and a half of water to the same. Cover closely, letting it stand from five to ten minutes before pouring. Cream is as essential to good tea
Cook this with the app: pantry check, scaling, and the assistant.