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To Make Tea

From Boston Cooking-School cook book, 1896

Serves 1

Use fresh tea leaves for each steeping. Tea epicures prefer to serve China tea clear, without cream or sugar.

Presented as published in 1896. 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

  • 1 teaspoon tea
  • 1½ cup fresh boiling water

Method

  1. Fill earthen or china teapot with boiling water and let stand until thoroughly heated.

  2. Pour out water.

  3. For each cup, measure into pot 1 teaspoon tea and 1½ cup fresh boiling water.

  4. Let stand, covered, for 3 minutes.

  5. Strain and dilute with boiling water to taste.

Nutrition per serving

263Calories
6 gProtein
57 gCarbs
2 gFat

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 15. The excerpt below is the record exactly as published.

To Make Tea Fill earthen or china teapot with boiling water and let stand until thoroughly heated. Pour out water. For each cup, measure into pot 44 to 1 teaspoon tea and 1% cup fresh boiling water

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