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Linseed Tea
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Soothing for severe cold or hoarseness.
Presented as published in 1898. 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
620Calories
12 gProtein
122 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein12 g
Carbohydrates122 g
Fiber11 g
Sugars38 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat6.3 g
Cholesterol18 mg
Sodium1102 mg
Potassium342 mg
Calcium362 mg
Iron33 mg
Magnesium106 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C1.4 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate153 mcg
Choline34 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 305. The excerpt below is the record exactly as published.
Linseed Tea. — ( Family Recipe.) — Take a teacupful of linseed and two ounces of liquorice root. Pour over this three pints of boiling water, and simmer for one hour and a half. Or, put four tablespoonfuls of linseed, four lumps of sugar, and the rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.