Flaxseed Tea
From Science of food & cookery, 1921
Presented as published in 1921. 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
731Calories
18 gProtein
125 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein18 g
Carbohydrates125 g
Fiber18 g
Sugars1.3 g
Total Fat20 g
Saturated Fat1.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium1623 mg
Potassium504 mg
Calcium552 mg
Iron50 mg
Magnesium193 mg
Phosphorus346 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate225 mcg
Choline49 mg
Caffeine0 mg
Water579 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 131. The excerpt below is the record exactly as published.
FLAXSEED TEA Wash l/4 cup of flaxseed thoroughly, drain, and add 3 cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.