Old-Fashioned Afternoon Tea Recipes

By Edith Wells

Old-Fashioned Afternoon Tea Recipes

Take a tasty trip back in time and recreate some of these old-fashioned tea-tolling recipes from the late 1700s to the early 1900s. You'll find simple, practical recipes like jelly-covered leftover pie crust, traditional recipes of tea cakes and rusks, and a few unusual recipes like the "Maids of Honor" said to have been served to Queen Elizabeth. Sprinkled throughout are antique tea ads and advice from the original cookbooks.

"Tea-leaves that have been once used are collected, 'doctored,' and again sold as fresh tea."
- Inquire Within for Anything You Want to Know (1859)

1869 Ginger Tea Cakes - Breakfast, Dinner and Tea
1877 Russian Tea - The Home Cook Book
1894 Maple Sugar Muffins - The Common Sense Cook Book
1900 Lemon Tea Wafers - 20th Century Cook Book
1902 Cocoanut Tea Cakes - Columbia Cook Book
1907 Boston Tea Cakes - The Rural Cook Book
1910 Cinnamon Cakes - German Cookery for the American Home
1912 Scotch Tea Biscuits - The Cook County Cook Book
1914 Vanilla Crispettes - The Pure Food Cook Book
1915 Clove Spiced Oolong Iced Tea - Delicious Dishes
1916 Velvet Tea Biscuit - Calumet Cook Book
1921 Swedish Tea Ring - Woman's Institute Library of Cookery

• Language: English
• Publisher: Edith Wells
• Release date: Jun 23, 2021
• ISBN: 9781005850159

Edith Wells

Edith Wells collects and cooks antique recipes. Visit the website for more old-fashioned recipes. The vlog features old-fashioned dessert recipes made paleo, spiced up antique vegetarian recipes, and old-time bean pot recipes. On the blog, you'll find old-fashioned menus for an old-fashioned dinner night, crazy old-time recipes, and antique recipes recreated. Books include: Old-Fashioned Salads, Old-Fashioned Fruit Salads, Old-Fashioned Dinner Menus, and Old-Fashioned Afternoon Tea.

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About This Collection of Tea-Time Recipes

Want to recreate the tradition of afternoon tea? Collected in this cook book you will find a variety of antique tea-time recipes from the late 1700s to the early 1900s. These historic recipes cover the simple (plain unsweetened biscuits served with butter and jam, quick Sally Lunns, or jelly-covered leftover pie crust) to the more elaborate (Swedish tea rolls, iced sponge cake, scones, or Maids of Honor served to Queen Elizabeth).

Recipes (along with original spelling and punctuation) have been preserved mostly as found except where a change was needed for clarity. Many old cook books do not include an ingredients list. An ingredients list has been created for each recipe in this cook book to make the cook book easier to use. Some ingredients and measurements may be unfamiliar. Effort has been made to provide clarification in parentheses beside the item or below the recipe.

Many old recipes do not give exact measurements or even sometimes exact ingredients. Use your best judgement or preference when in doubt. When using products that have changed over the years (gelatin, yeast), adjust for package instructions if different from those in the recipe. Once in a while, a recipe will tell you the ingredients but not how to bake the recipe or might suggest a moderate or slow oven. According to Wikipedia, a moderate oven is 350-375F and a hot oven is 400 to 450F. If no instructions are given, use similar recipes as guidance.

It may seem presumptuous to suggest that few people know how to boil water, but such is the case. During my experience as a teacher, which extends over a period of twenty years, I can safely say that not more than fifty ladies applying for admission to my school have been able to tell what is meant by the ‘boiling of water,’ or the different temperatures at which it boils, and why, and what chemical changes take place during and after the boiling.

Mrs. Rorer's New Cook Book (1902)

Strong views prevailed on tea with some seeing it as the source of many ills and to be used with caution.

"Tannic acid, the injurious property in coffee and tea, is repressed or developed in making."

Every Woman's Home Cook Book (1911)

While others touted its benefits.

"[Tea} excites the brain to increased activity, and produces wakefulness; hence it is useful to students and night-workers."

Mrs. Lincoln's Boston Cook Book (1903)

Sprinkled throughout the book is a collection of old-fashioned advice on tea: how to steep the perfect cup, how to minimize its ill effects, how to drink it elegantly, and even how to boil water for it.

Please Note: Old ads and old-fashioned advice from the antique cook books have been included to give the reader a feel for the period in history these antique recipes were used. These ads and advice may include products no longer available or at prices no longer current with benefits that are exaggerated, outdated, conflicting, or untrue. Some suggestions (such as the use of asbestos products) may even be dangerous. Consult the appropriate expert before using.

Tea Blends

Practical Housekeeping (1887)

1859 Black and Green Tea Blend

Inquire Within For Anything You Want to Know

Garrett, Dick & Fitzgerald

2 tsp black tea

3/4 tsp green tea

3 teacupfuls (2 1/4 cups) water

A given quantity of tea is similar to malt only giving strength to a given quantity of water, as we find therefore any additional quantity is waste. Two small teaspoonfuls of good black tea, and one three parts full of green, is sufficient to make three teacupsful agreeable, the water being put in, in a boiling state, at once; a second addition of water gives a vapid flavour to tea.

"Tea is the only beverage of which the purity and quality is protected by the United States government. The law passed by Congress in 1897, forbids the importation of adulterated, impure and spurious tea."

The New Lucile Cook Book (1906)

1887 English Mixture

The Buckeye Cook Book

Estelle W. Wilcox

1 lb. Congo tea

1/4 lb. Assam

1/4 lb. Orange Pekoe

An excellent English mixture of black teas combines cheapness with fineness of flavor, and is composed of one pound of Congo tea with a quarter pound each of Assam and Orange Pekoe

"Orange Pekoe is scented with orange leaves."

The Boston Cooking-School Cook Book (1918)

1887 Additional Mixtures

The Buckeye Cook Book

Estelle W. Wilcox

1/2 Oolong (black), 1/4 Gunpowder tea and 1/4 green Japan

3/4 green Japan and 1/4 Oolong

3/4 English Breakfast and 1/8 Gunpowder tea and 1/8 green Japan

1/2 English Breakfast and 1/2 any green tea.

Equal parts uncolored Japan and Oolong.

1899 Oolong & Japanese Tea Blend

Catering for Two

Comfort and Economy for Small Households

Alice L. James

1/2 lb. Oolong

1 oz. uncolored Japanese tea

An agreeable blend of tea is made of half a pound of the finest Oolong mixed with an ounce, or even less, of uncolored Japan tea. (Japanese tea) is of a pale greenish hue, and is not to be mistaken for the green tea of China.

Uncolored Japan is considered the purest of all teas. - An Old Tea Drinker.

Woman's Favorite Cook Book (1902)

1899 Oolong, Ceylon, and English Breakfast

The Hostess of Today

Linda Hull Larned

8 oz. Formosa Oolong

6 oz. Ceylon

2 oz. English Breakfast

Dried peel of 1 orange

A good tea mixture is 8 oz. Formosa Oolong, 6 of Ceylon, and 2 of English Breakfast tea, and the dried peel of 1 orange cut into bits.

Ceylon tea must be made in small quantities, and made often, as it becomes bitter by standing.

Woman's Favorite Cook Book (1902)

1900 Black and Green Blend

20th Century Cook Book

Maude C. Cooke

A Cup of Good Tea

1/3 black tea

2/3 green tea

A mixed tea is preferred by most tastes. A good mixture is one-third black and two thirds green. Some prefer half-and-half.

1902 Black, Green, and Gunpowder Tea

The Great 20th Century Cook Book

Maude C. Cooke

2/5 black

2/5 green

1/5 gunpowder tea

A good mixture in point of flavor is two-fifths black, two-fifths green, and one-fifth gunpowder tea.

1902 Rose Scent

The Great 20th Century Cook Book

Maude C. Cooke

1 lb. tea

1 drop of roses

To impart a fine flavor to even ordinary tea, put a bit of soft paper in the canister with 1 drop of roses upon it, for every pound of tea.

1916 Oolong, Hyson, Souchong, and Orange Pekoe

Just A Few Tried and True Receipts

MIXTURE FOR TEA

Oolong, 1/2 lb.

Hyson, 1/4 lb.

Souchong, 1/4 lb.

Orange Pekoe, 2 oz.

"For afternoon tea served with lemon, Formosa Oolong is the best."

The 3-6-5 Cook Book (1899)

1921 China, Ceylon, and India

The Modern Club Book of Recipes

Mrs. Norman S. Essig

TEA

4 oz. China tea

3 oz. Ceylon tea

1 oz. India tea

Combine four oz. of China tea, 3 oz. of Ceylon tea and 1 oz. of India tea make a fine mixture. Mrs. Horatio C. Wood, Jr.

"Colored teas are injurious, and should not be used. Black tea, or uncolored Japan, if of a good quality are free from the coloring matter often used in teas. Green tea is dried on copper plates and therefore is unwholesome."

Gillett's Magic Cook Book (1892)

AFTERNOON TEA

The Winston Cook Book (1913)

Helen Cramp

20th Century Cook Book (1900)

The serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, whether at an entertainment to which cards for Afternoon tea at four o'clock are sent or during the customary afternoon calls. In the former case, naturally, the refreshments are usually more elaborate, though in no case should they be heavy, as dinner is so close at hand. For the small reunion of friends the tea should be made and served by the hostess in the drawing-room or living-room or in summer weather out of doors. Simple sandwiches and cakes are served with hot tea, coffee or chocolate, though tea is preferable, because less rich and held by most women in high esteem. As Edmund Waller puts it:

Tea does our fancy aid

Repress those vapors which the head invade.

And keeps that palace of the soul serene.

In hot weather, however, iced coffee, tea or punch is usually more acceptable. No service or assistance is necessary except to bring in the required articles; the hostess or a friend makes the tea and the guests help each other and themselves. For the more pretentious afternoon tea, refreshments are served in the dining-room, from a table made beautiful with flowers, lights and tempting viands. At one end of the table is usually a tea-service and at the other a service for chocolate; each is presided over by a friend of the hostess. The refreshments include sandwiches, fancy cakes, olives, bonbons, etc. These are passed to the standing guests by waitresses or young girls, also friends of the hostess. Napkins are a convenience, but not a necessity; sandwiches and cakes are usually placed on the saucer or a plate under it. Frappé is sometimes served in addition to the other delicacies.

Hot Teas

Practical Housekeeping (1887)

1875 Egg Tea

Eating for Strength

M. L. Holdbrook, M. D.

Egg Tea.

1 cup hot tea

1 egg

1 glass milk

It is a common but injurious practice for women to take a cup of hot tea on an empty stomach when tired and exhausted. An egg broken into a weak cup of tea, well beaten and mixed with a glass of cold sweet milk is much less injurious, and really nourishing.

"Lemon with black tea serves a certain dietetic purpose. This is not a mere fad or 'foreign fashion,' there is a scientific reason beneath the surface. The citric acid of the fruit offsets the tannic acid of the tea, rendering it refreshing and wholesome. It is needless to add that black tea be used, not the green or mixed."

The Calumet Cook Book (1916)

1877 Russian Tea with Lemon

The Home Cook Book

J. Fred Waggoner

TEA A LA RUSSE.

Lemons

White sugar

Tea

Pare and slice fresh, juicy lemons; lay a piece in the bottom of each cup, sprinkle with white sugar and pour hot, strong tea over. Or the lemon may be sent around in slices with the peel on. No cream is used.

1889 Russian Tea with Lemon Slices and Rum

The Table

Alessandro Filippini

Thé á la Russe (Russian Tea).

3 tbs English Breakfast tea

1/2 a pony Jamaica rum

3 pints boiling water

Lemon slices or vanilla and lemon juice

Powdered sugar

Place in a tea-pot three heaped tablespoonfuls of English Breakfast tea; pour over a little boiling water, just sufficient to cover the tea, about two tablespoonfuls; let infuse for one minute, then draw the water out, but do not use it. Pour in half a pony of good old Jamaica rum and three pints of boiling water; let infuse for four minutes, and then serve in cup with a decanter of old Jamaica rum separately, thin slices of lemon, and powdered sugar. This is the old Russian style. Later fashion is to flavor it with a little vanilla flavor and a few drops of lemon juice.

Of all ‘cups that cheer,’ there is nothing like the smoking-hot cup of tea.

The Buckeye Cook Book (1887)

1889 Milk Tea

The New Dixie Cook-Book and Practical Housekeeper

Tea au Lait.

1 tsp sugar

1 egg white, whipped

1 glass milk

1 cup hot tea

Sugar or honey to taste

Beat a teaspoon or so of sugar with the whipped white of an egg: stir in a glass of new milk and then a cup of very hot tea, beating all up well together and sweetening to taste. A very palatable mixture and valuable for persons who suffer much from weakness.

1899 Vanilla Black Tea

The 3-6-5 Cook Book

Mary Shelley Pechin

TEA.

Vanilla bean

Hot black tea

In the place of the slices of lemons, a little bit of vanilla bean may be added to the water.

1899 Orange Flower Water & Black Tea

The 3-6-5 Cook Book

Mary Shelley Pechin

TEA.

Orange flower water

Hot black tea

In the place of the slices of lemons, a few drops of orange flower water may be added to the water.

20th Century Cook Book (1900)

1904 Russian Tea with

Lemon and Preserved Strawberries

The Blue Ribbon Cook Book

Jennie C. Benedict

RUSSIAN TEA.

Lemon slice or juice

Sugar

Tea

Preserved strawberry or candied cherry

Russian tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon juice, is allowed for each cup. Sugar is added according to taste. In Russia, a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.

1912 Syracuse Five O’clock Tea

A New Book of Cookery

Fannie Merritt Farmer

Syracuse Five O'clock Tea

Tea

Rock candy

Sweeten five o'clock tea with white or red rock candy.

1912 Maidenhair Tea

The Modern Cook Book and Household Recipes

Lilly Haxworth Wallace

Bavaroise a L'eau

Tea

Syrup of Capillaire*

Orange flower water

Tea sweetened with syrup of capillaire, and flavored with a little orange flower water.

*A syrup made from the leaves of the maidenhair fern.

1915 Eggs and Cream Tea

Bohemian-American Cook Book

Mary Rosicky

TEA WITH EGGS.

Tea

Sugar

Cream or rum and lemon juice

Several yolks

Prepare tea, strain, add sugar and cream, or rum and lemon juice. Beat several yolks with a bit of cold water; pour them into the tea, beating constantly. Beat over the fire until it foams, (it must not boil), and serve.

1917 Lime, Clove, and Cherry Black Tea

Mrs. Allen's Cook Book

Ida C. Bailey Allen

Afternoon Tea

1 teaspoonful tea

2 cups boiling water

2 lemon slice (per cup)

2 candied or Maraschino cherries (per cup)

3 whole cloves (per cup)

1 lime drop (per cup)

Measure the tea into the tea ball, put the cup with the desired flavoring (two cherries to a cupful, three cloves, one lime drop, or one slice of lemon), and pour over boiling water, allowing the ball to remain in until the tea is of the desired strength. Two cupfuls of tea may be made at a time without refilling the ball.

"Those who are troubled with inability to sleep nights should not use tea, or if they do, take it only in the morning."

Eating for Strength (1875)

1918 French Tea with Lemon and Brandy

The Cook's Economical Book

Mrs. Mary C. Davis

French Tea

Tea

1/4 tsp brandy (per cup)

Lemon

Add 1/4 teaspoon of brandy to each cup of tea and serve with lemon.

1920 Bulgarian Pineapple Tea

Mrs. Wilson's New Cook Book

Mrs. W. H. (Betty Lyles) Wilson

Bulgarian Tea

1/2 doz. lemons

1 gal. tea

2 cups sugar

1 pint water

1 bottle maraschino cherries with juice

1 can pineapple chunks

1 qt. strawberries or 1/2 doz. oranges

Put rinds, sugar and one pint water on to boil into a syrup, add to tea. If strong, add more water. Pretty served at afternoon tea.

1923 Black Tea with Candied Mint Leaves

For Luncheon and Supper Guests

Alice Bradley

Tea with Candied Mint Leaves

Mint leaves

Egg white

3 tbs granulated sugar

3 drops oil of spearmint

Prepared tea

Lemon

Sugar

Wipe fresh mint leaves, remove from stems and rub each leaf gently with the finger dipped in egg white slightly beaten. Mix 3 tablespoons granulated sugar with 3 drops oil of spearmint, and sift over each side of the mint leaves. Lay close together on a cake rack covered with wax paper and leave in a warm but not a hot place until crisp and dry. Serve in tea with sliced lemon and loaf sugar.

The ordinary English tea cozy, a sort of padded cap, is clumsy, and takes considerable space on the table. Then, too, it quickly becomes soiled and is objectionable. The Chinese tea basket is always to be recommended.

Mrs. Rorer's New Cook Book (1902)

Steeping the Perfect Cup of Tea

Practical Housekeeping (1887)

1879 Green Tea

Housekeeping in Old Virginia

Marion Cabell Tyree

Green Tea.

1 heaping tsp green tea

1 pint boiling water

Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil.

1891 Black Tea

Lizzie's Cook Book

K. V. Darling

Tea.

1 tsp tea per person and 1 for the pot

1 cup boiling water for every spoonful tea

Have an earthen tea-pot, heat it well and measure into it one teaspoonful of tea for every person, and one for the pot. Pour boiling water over this, one cup for every spoonful of tea if it is to be of good strength. Let it stand in a warm place. Never boil tea; it makes a bitter and unwholesome drink. Let the water just boil before pouring it over. Tea well-made is a fragrant and refreshing drink.

"To make a perfect cup of tea, the water must be fresh and quickly boiled, and the teapot hot—an earthen one being preferable.…Serve tea from the first infusion, and, if a second cup is wanted, make fresh tea, unless you have transferred the liquid from the leaf before the tannin has had time to