Flaxseed Lemonade
From The universal cookery book, 1887
This is soothing in colds.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 90. The excerpt below is the record exactly as published.
Flaxseed Lemonade. Pour one quart of boiling water over four tablespoon- fuls of whole flaxseed, and steep three hours. Strain CALAMUS CANDY. 233 and sweeten to taste, and add the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.