Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups of tea as strong as should be used
- one pint fresh milk
- cinnamon
- nutmeg
Directions
First procure a good article of tea. Be sure the water is boil- ing ; heat the tea-pot by rinsing it out with boiling water ; put the tea in the pot and pour on all the boiling water at one time ; steep over boiling water or on a warm stove, but avoid boiling the infusion. All teas are impaired by boiling. The weight of a silver dime will make three cups of tea as strong as should be used ; if made too strong the flavor will be obscured. Always use a china or stone tea-pot. Tannin, always present in the tea, readily combines with metals, hence metallic tea- pots neutralize the flavor of tea. Connoisseurs usually prefer black tea, and take it without milk, but mollified with loaf sugar ; no other should be used in tea. — The G-recct Atlaniie and Padfia Tea Go
CHOCOLATE.
Allow a heaping table-spoonful of grated or pulverized choco- late (made into a paste with a little water) to one pint fresh milk ; let it come to a boil, and sweeten to taste. It is some- times flavored with cinnamon or nutmeg. — Mrs. Ingles.