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Tea with Lemon, or Russian Tea
From Cookery for every household, 1914
Serves 1
This is an alternative to using milk or cream.
Presented as published in 1914. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium138 mg
Calcium26 mg
Iron0.6 mg
Magnesium8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 988. The excerpt below is the record exactly as published.
Tea with Lemon, or Russian Tea Lemon is now frequently taken with tea instead of milk or cream. Choose a small lemon for pre- ference, wipe it perfectly clean, and then cut it in thin slices right through rind and pulp. Serve a shoe in each cup of tea, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.