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Linseed Drink for Invalids
From The encyclopaedia of practical cookery, 1892
Serves 2
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
99Calories
3 gProtein
13 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein3.2 g
Carbohydrates13 g
Fiber5.9 g
Sugars2.8 g
Total Fat5 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium13 mg
Potassium244 mg
Calcium63 mg
Iron1.3 mg
Magnesium56 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline15 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 2 servings.
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.
3 table-spoonfuls of Linseed in 1 pint of water for ten minutes. Strain the water into a jug, put two lemons cut in slices with it, 1 wineglassful of wine, either port or sherry, and sweeten to taste with moist si: g
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