Iced Tea
Recipe No. 8 from the U.S. Army's WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 8 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare iced tea as in recipe for hot tea reducing boiling water to 5 gallons (20 No. 56 dippers). Brew 1 minute longer than for hot tea. Add 5 gallons (20 No. 56 dippers) cold water; chill. If ice is to be added, reduce total water to 8 gallons (32 No. 56 dippers) as melting ice will weaken the tea.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 8, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.