Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Tea
From The farm cook & rule book, 1923
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 6 teaspoonfuls tea
- 6 cupfuls water
Method
Scald the earthenware utensil or pot, put in the tea leaves and pour over them the fresh water just brought to the boiling point.
Cover and steep 3 minutes.
Strain and serve at once.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.
6 teaspoonfuls tea 6 cupfuls water
Cook this with the app: pantry check, scaling, and the assistant.