Flaxseed Lemonade
From A textbook of domestic science for high schools, 1913
Good in kidney troubles and also soothing to the throat in bronchial affections.
Presented as published in 1913. 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
444Calories
10 gProtein
97 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein10 g
Carbohydrates97 g
Fiber6.5 g
Sugars3 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1077 mg
Potassium263 mg
Calcium313 mg
Iron32 mg
Magnesium43 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 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)8.7 mg
Folate152 mcg
Choline17 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 81. The excerpt below is the record exactly as published.
Flaxseed Lemonade 2 tb. whole flaxseed Lemon juice 1 pt. boiling water Sugar
Cook this with the app: pantry check, scaling, and the assistant.