Skip to content

Iced Tea with Ginger Ale

A historical recipe from For Luncheon and Supper Guests, by Alice Bradley (1923).

A historical recipe

For Luncheon and Supper Guests, by Alice Bradley (1923). Project Gutenberg eBook #10582.

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

Source and licence

From For Luncheon and Supper Guests, by Alice Bradley (1923). Digitised by Project Gutenberg, eBook #10582 (https://www.gutenberg.org/ebooks/10582). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Bring to boiling point 1 quart fresh cold water.
  2. Add 4 individual tea bags or 4 heaping teaspoons Orange Pekoe tea.
  3. Cover and let stand 2 minutes.
  4. Strain over a Large piece of ice.
  5. Just before serving add 1 quart ginger ale.
  6. Serve with Sugared lemon slices.