To Make Tea
From The St. Mungo cookery book, 1904
Use freshly drawn water for best results.
Presented as published in 1904. 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
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 84. The excerpt below is the record exactly as published.
1 teaspoonful of dry tea for every 3 teacupfuls of licpiid required. Shake the teapot high over the fire for a moment or two; this improves the flavour. Immediately the water boils pour it over the tea, put on the lid, and set pot in an equally warm place for 3 to 5 minutes for ordinary teas. When infused stir up with a spoon and strain at once into the other pot. This tea now doesn’t harm by standing a time, at least it shouldn’t if the tea used is good. The above method seems much more trouble than the customary one, but it is certainly worth it. Water, which is not boiling, should not be used for lea. When the tea is finished infuse more. The tea (leaves) should not have water poured on it a second time. This is no more expensive than putting in “ i teaspoonful for each person and i for the teapot.” The better the tea the longer it can be infused. Tea should never boil. If it does, a little cold water put in removes the boiled taste, at least partially, but it doesn’t undo the harm. In colour it should be of a dark amber, trans[)arent, not dull or leaden colour. TO MAKE TEA
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.