Linseed Tea
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 76. The excerpt below is the record exactly as published.
LINSEED TEA. Wash 2 ozs. of linseed by putting them in a small strainer, and pouring cold water through it. Take off thinly the yellow rind of a lemon. To the linseed and lemon rind add a quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.