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Lemon and Linseed Drink
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
412Calories
10 gProtein
45 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein10 g
Carbohydrates45 g
Fiber15 g
Sugars29 g
Total Fat24 g
Saturated Fat2.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium24 mg
Potassium464 mg
Calcium152 mg
Iron3.3 mg
Magnesium225 mg
Phosphorus364 mg
Zinc2.5 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate49 mcg
Choline45 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 345. The excerpt below is the record exactly as published.
2oz. of Linseed in a saucepan, with loz. of barley sugar, a little finely-slired lemon-peel, and H pints of water. Let it simmer gently for two hours, flavour with a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.