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Flax-Seed Lemonade
From The white ribbon cook book, 1894
Serves 4
Good for colds.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
190Calories
4 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories190 kcal
Protein4.3 g
Carbohydrates43 g
Fiber4 g
Sugars1.5 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium538 mg
Potassium133 mg
Calcium164 mg
Iron16 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate69 mcg
Choline8.7 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 131. The excerpt below is the record exactly as published.
Flax-Seed Lemonade — Into a covered vessel pour 1 quart of boiling water upon 4 tablespoon- 268 White Ribbon Cook Book. fuls of flax-seed. Steep it for 3 hours, and then add the juice of 2 lemons and sweeten to the taste. If too thick, add cold water
Cook this with the app: pantry check, scaling, and the assistant.