Tea (Urn Method)
Recipe No. 6 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. 6 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.
Ingredients
Tea — 8 ounces (1 mess kit cup)
- Water, freshly boiling — 8 gallons (32 No. 56 dippers)
Directions
- Place tea in a cloth bag large enough to hold at least three times the amount.
- Tie top of bag with cord long enough to facilitate removal; tie cord to handle of urn.
- Heat water in tank to boiling point; lower bag containing tea into dry urn crock.
- Pour or siphon boiling water over bag containing tea. If siphon is used, watch water gauge on boiler to determine quantity of water.
- Submerge tea bag with a paddle; push up and down repeatedly 5 to 7 minutes to force water through the tea leaves.
- Lift tea bag; drain thoroughly in kettle. Remove bag entirely.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Tea — ⅔ oz Water, freshly boiling — 2½ qt
Remove tea leaves from bag immediately after it is taken from the brew. Wash bag thoroughly, without soap, in cold water and place in pan of cold water until used again. Keep tea bag wet all the time it is not in use. Replace the bag with a new one about once a week.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 6, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.