Tea (Kettle Method)
Recipe No. 7 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. 7 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
- Use amounts in recipe for urn method. Tie tea in cloth bag large enough to hold at least three times the amount. Tie cord to the container to make it easy to pull bag out of the water. Drop bag into kettle of boiling water; cover tightly. Reduce heat to prevent boiling; brew 5 to 7 minutes. Plunge bag up and down several times; remove bag from brew. If bag is not used and tea is put directly into the boiling water, strain beverage as soon as it is brewed. Otherwise, it will develop an undesirable flavor.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 7, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.