Flaxseed Syrup
From Lillian Massey school recipes, 1913
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
659Calories
18 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein18 g
Carbohydrates150 g
Fiber9.4 g
Sugars44 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium112 mg
Potassium896 mg
Calcium148 mg
Iron2.8 mg
Magnesium108 mg
Phosphorus291 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate59 mcg
Choline11 mg
Caffeine0 mg
Water2047 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
FLAXSEED SYRUP 4 oz. whole flaxseed. 2 OZ. raisins. 2 oz. licorice root. 2 ats. water. Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.