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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
Method
Nutrition per serving
263Calories
6 gProtein
57 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories263 kcal
Protein5.6 g
Carbohydrates57 g
Fiber3.9 g
Sugars0.4 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium806 mg
Potassium97 mg
Calcium227 mg
Iron24 mg
Magnesium21 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate96 mcg
Choline9.2 mg
Caffeine1 mg
Water293 g
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.