Flax Seed Lemonade
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Ice for drinking; excellent for colds.
Presented as published in 1902. 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
1239Calories
17 gProtein
170 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1239 kcal
Protein17 g
Carbohydrates170 g
Fiber16 g
Sugars5.9 g
Total Fat60 g
Saturated Fat5.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat39 g
Omega-329 g
Cholesterol0 mg
Sodium2152 mg
Potassium532 mg
Calcium658 mg
Iron65 mg
Magnesium73 mg
Phosphorus165 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate278 mcg
Choline35 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 101. The excerpt below is the record exactly as published.
FLAX SEED LEMONADE. Four tablespoons flax seed (whole), one quart boiling water poured on the flax seed, juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.