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To Make Black or Oolong Tea
From The art of cookery, 1899
Serves 1
Adjust tea quantity based on preference.
Presented as published in 1899. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.1 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium6.8 mg
Calcium14 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0 mg
Caffeine2 mg
Water483 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 33. The excerpt below is the record exactly as published.
To Make Black or Oolong Tea. — Use two teaspoon- fuls of tea to each pint of water
Cook this with the app: pantry check, scaling, and the assistant.