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Flaxseed Tea
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
51Calories
2 gProtein
3 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein1.8 g
Carbohydrates2.8 g
Fiber2.6 g
Sugars0.1 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium10 mg
Potassium81 mg
Calcium32 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.4 mcg
Choline7.6 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 435. The excerpt below is the record exactly as published.
FLAXSEED TEA — To 1 cup water allow 1 tablespoon flaxseed; pour on the water boiling hot, boil 5 minutes and strain. Sweeten with sugar, and for flavor add a little lemon or orange juice
Cook this with the app: pantry check, scaling, and the assistant.