Flaxseed Tea
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
386Calories
9 gProtein
83 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories386 kcal
Protein8.7 g
Carbohydrates83 g
Fiber5.7 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium144 mg
Calcium305 mg
Iron32 mg
Magnesium33 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate130 mcg
Choline12 mg
Water385 g
As published
This recipe was extracted from Cooks in clover (1889), page 58. The excerpt below is the record exactly as published.
Flaxseed Tea. — Pour a pint of boiling water on ) a tablespoon of whole flaxseed and let it stand! covered for fifteen minutes on the back of the stove, > but do not let it boil. When cold, add lemon juice'' and sugar
Cook this with the app: pantry check, scaling, and the assistant.