Flaxseed Lemonade
From Purity flour cookbook, 1917
For a bad cough, take a tablespoon every hour.
Presented as published in 1917. 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
1577Calories
18 gProtein
357 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1577 kcal
Protein18 g
Carbohydrates357 g
Fiber16 g
Sugars202 g
Total Fat13 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat7.3 g
Cholesterol0 mg
Sodium2156 mg
Potassium416 mg
Calcium657 mg
Iron65 mg
Magnesium133 mg
Phosphorus256 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate272 mcg
Choline40 mg
Caffeine0 mg
Water770 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 43. The excerpt below is the record exactly as published.
FLAXSEED LEMONADE 2 tr.blespoons flaxseed. 1 quart boiling water. 1 cup sugar. Grated rind and juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.