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To Make Ceylon or English Breakfast Tea
From The art of cookery, 1899
Serves 2
Best made in a pot for optimal flavor.
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 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium3.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 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
Folate0.2 mcg
Choline0 mg
Caffeine1 mg
Water241 g
Estimated from matched ingredients across 2 servings.
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 Ceylon or English Breakfast Tea. — These varieties of tea should be steeped at table, as they lose immensely in flavor by standing even a few minutes. 8o The Art of Cookery. They are frequently steeped in individual cups, but are finer flavored when made in a pot. Have the pot well heated. Put in two or three teaspoonfuls of tea to each pint of water
Cook this with the app: pantry check, scaling, and the assistant.