This short tea recipe shows how an old cookbook can make a familiar drink feel deliberate. The steps concern the pot, the water, and removing the leaves before the drink sits.
Ingredients from the selected recipe
- 6 teaspoons tea
- 6 cups fresh water
Method
- Scald the teapot.
- Add the tea leaves and pour over fresh water just brought to the boil.
- Cover and steep for 3 minutes, then strain and serve at once.
Modern reading and kitchen notes
Handle hot water carefully. The source does not identify a tea variety: delicate green or other teas may have different recommended temperatures and steeping times. If your tea packaging disagrees, use its guidance rather than assuming every leaf suits boiling water.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety