Flaxseed Tea
From Physical culture cook book, 1901
Presented as published in 1901. 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
1521Calories
43 gProtein
196 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories1521 kcal
Protein43 g
Carbohydrates196 g
Fiber52 g
Sugars3.3 g
Total Fat70 g
Saturated Fat6.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat46 g
Cholesterol0 mg
Sodium2194 mg
Potassium1506 mg
Calcium998 mg
Iron72 mg
Magnesium660 mg
Phosphorus1120 mg
Zinc7.5 mg
Copper1.9 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K6.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)21 mg
Folate389 mcg
Choline146 mg
Caffeine0 mg
Water779 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 72. The excerpt below is the record exactly as published.
Flaxseed Tea. — Boil one cup flaxseed in one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.