Flaxseed Drink
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1111Calories
29 gProtein
174 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories1111 kcal
Protein29 g
Carbohydrates174 g
Fiber31 g
Sugars2.1 g
Total Fat37 g
Saturated Fat3.5 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium2171 mg
Potassium881 mg
Calcium802 mg
Iron68 mg
Magnesium358 mg
Phosphorus626 mg
Zinc4.2 mg
Copper0.9 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate322 mcg
Choline85 mg
Caffeine0 mg
Water774 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 99. The excerpt below is the record exactly as published.
One-half cupful of flaxseed to one quart of boiling water; boil thirty minutes and let stand a little while near the fire to thicken more. Strain, and add lemon juice and sugar
Cook this with the app: pantry check, scaling, and the assistant.