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English Tea

From Tennessee and Virginia cook book (1911).

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A historical recipe

Tennessee and Virginia cook book, by Isabella R. Boyd (1911).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a pint of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. About five minutes before you wish to use the tea, have ueshly boiling water.
  2. Use English Breakfast black tea, pour a little boiling water in the teapot, throw it out and put a small teaspoon of tea to two persons, pour over a pint of water, let it stand for a few minutes, but not boil t then serve.

Plating

Cookware for this recipe

  • Saucepan
Source http://creativecommons.org/publicdomain/zero/1.0/
Credit

From Tennessee and Virginia cook book (1911), printed page 223, digitised by the Internet Archive: https://archive.org/details/TennesseeAndVirginiaCookBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.