To Make Tea

Ingredients

• the tea
• three pints of fresh, cold spring water

Method

1. 1

   Warm teapot and tea, fill with boiling water, let stand for five minutes, and it is ready.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 83. The excerpt below is the record exactly as published.

TO MAKE TEA. 21 1 juice; add an equal amount of cold water, the juice of one lemon, and sugar to make it very sweet. Freeze as usual. — The Peerless Cook-Book : Mrs. D. A. Lincoln. Redding & Co., Pnbs. (By per.) To make Tea. Put the tea in a perfectly clean and dry teapot ten minutes or a quarter of an hour before it is required ; warm both the pot and the tea by placing them in the oven or before the fire ; then fill the teapot with boiling water, allow it to stand for five minutes, and it is ready. — Sayer. “ This method improves the fragrance of the tea very considerably, slightly but pleasantly altering the flavor ; it appears to act by removing any trace of moisture or dampness from the tea, and by devel- oping the aromatic principle.” Iced Tea. Make the tea in the usual way ; do not let it get cold on the leaves, but strain it off at the end of ten minutes after the boiling water is poured on, and set aside to cool. In using it, put two or three lumps of sugar in a glass, half fill it with broken ice, pour in the tea, and stir rapidly until the sugar melts. It is a delicious and refreshing beverage. — Marion Har- land. The Tost, Washington, D.C. (By per.) To boil Coffee. Grind a teacupful of coffee in the evening, and, having first seen that your coffee-pot has been thor- oughly cleansed and scalded, put in your ground coffee, 212 CHOCOLATE. with a little white of egg and a crushed egg-shell if it has not been already glazed with egg, and pour over it three pints of fresh, cold spring water

Cook this with the app: pantry check, scaling, and the assistant.