Proportions
From The Century cook book (1895).
A historical recipe
The Century cook book, by Mary Ronald (1895).
United States
Known as an American 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
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- desired, using water which is kept boiling in the samovar.
- Water removed from the kettle and kept in a pot where it falls below the boiling-point, will not give satisfactory results in diluting a strong The tea- i^ifi^sion.
- ^ag.
- Where a quantity of tea is to be used, as at recep- tions, it is well to put the tea into a swiss muslin bag, using enough to make a very strong infusion.
- Place the bag in the scalded pot 5 add the boiling water ;
- after five minutes remove the bag.
- Keep a kettle of water boiling over an alcohol flame, and use it to dilute the tea as needed.
- The tea will then be as good as though freshly made.
- If, however, the leaves are allowed to remain in the pot the tea will not be fit The tea- ^^ ^^® after a short time, and no matter how much ball.
- it may be diluted, it will still have an astringent taste.
- Silver balls are convenient to use where one or two cups at a time only are to be made for the friend who drops in for the afternoon cup of tea.
- The ball holding the tea is placed in the cup, water from the boiling kettle poured over it, and the ball removed when the water has attained the right color.
- Various preparations of tea are made by adding Russian flavorings.
- The so-called Russian tea is made by adding sugar and a thin slice of lemon to each Tea punch, cup;
- tea punch by soaking the sugar first in rum or brandy.
- These, however, as well as milk, destroy the flavor of tea and change the character of Iced tea.
- the drink.
- Iced tea is a very refreshing drink in summer.
- It is served in glasses, with plenty of cracked ice, and should not be made very strong, or it will become clouded when the ice is added.
- Iced tea is improved by adding lemon.
- One tablespoonful of lemon-juice to a glass of tea is a good proportion.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Kettle