Russian Tea

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Russian tea is made and served in dining or drawing room; the water is kept hot in a Samovar and the tea steeped in a teapot. The tea may be served hot or cold, but always without milk. A thin slice of lemon or a few drops of lemon juice is allowed for each cup. Preserved strawberries, cherries or raspberries are considered an improvement.