Flax-Seed Lemonade
From Six little cooks, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 34. The excerpt below is the record exactly as published.
FLAX-SEED LEMONADE. Take four even tablespoonfuls whole flax-seed, upon which pour one quart boiling water. Let it stand three hours in a covered pitcher, then add the juice of two lemons, and sweeten to taste. If too thick, thin with a little cold water or ice
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