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Flaxseed Tea
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
555Calories
15 gProtein
87 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein15 g
Carbohydrates87 g
Fiber16 g
Sugars1.1 g
Total Fat19 g
Saturated Fat1.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium1086 mg
Potassium440 mg
Calcium401 mg
Iron34 mg
Magnesium179 mg
Phosphorus313 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.1 mg
Folate161 mcg
Choline43 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 130. The excerpt below is the record exactly as published.
Flaxseed Tea J cup flaxseed 4 cups boiling water salt sugar lemon juice
Cook this with the app: pantry check, scaling, and the assistant.