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Flaxseed Lemonade
From The century cook book, 1894
Serves 6
This is an excellent drink for persons suffering with colds or lung troubles.
Presented as published in 1894. 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
164Calories
1 gProtein
39 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein1.1 g
Carbohydrates39 g
Fiber2.3 g
Sugars35 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium7.2 mg
Potassium101 mg
Calcium27 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.3 mcg
Choline5.3 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 104. The excerpt below is the record exactly as published.
Flaxseed Lemonade. Steep two tablespoonfuls of flaxseed in one quart of hot water, for ten minutes. Stir in and add the juice of three lemons, a large cupful of sugar, and a wineglassful of wine
Cook this with the app: pantry check, scaling, and the assistant.