Flaxseed Lemonade
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
408Calories
9 gProtein
90 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein9.1 g
Carbohydrates90 g
Fiber6 g
Sugars3 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1076 mg
Potassium247 mg
Calcium311 mg
Iron32 mg
Magnesium39 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate150 mcg
Choline17 mg
Caffeine0 mg
Water477 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 36. The excerpt below is the record exactly as published.
FLAXSEED LEMONADE. One tablespoonful of whole flaxseed, one pint of boiling water, lemon juice, and sugar
Cook this with the app: pantry check, scaling, and the assistant.