Flaxseed Poultice
From Cooks in clover, 1889
Presented as published in 1889. 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
2422Calories
83 gProtein
131 gCarbs
191 gFat
Full nutrition (33 nutrients)
Calories2422 kcal
Protein83 g
Carbohydrates131 g
Fiber124 g
Sugars7 g
Total Fat191 g
Saturated Fat17 g
Monounsaturated Fat34 g
Polyunsaturated Fat130 g
Cholesterol0 mg
Sodium136 mg
Potassium3688 mg
Calcium1157 mg
Iron26 mg
Magnesium1778 mg
Phosphorus2912 mg
Zinc20 mg
Copper5.5 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K20 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)7.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate395 mcg
Choline357 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Cooks in clover (1889), page 58. The excerpt below is the record exactly as published.
Flaxseed Poultice. — Stir flaxseed meal into 'boiling water slowly, stirring constantly to prevent lumps, until it becomes stiff enough not to run freely. It takes about a pound of meal
Cook this with the app: pantry check, scaling, and the assistant.