vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Linseed Tea
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
502Calories
13 gProtein
84 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein13 g
Carbohydrates84 g
Fiber13 g
Sugars0.9 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat9 g
Cholesterol0 mg
Sodium1083 mg
Potassium358 mg
Calcium375 mg
Iron33 mg
Magnesium140 mg
Phosphorus248 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate152 mcg
Choline35 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.
Linseed Tea. Pour a quart of boiling water upon two ounces of linseed
Cook this with the app: pantry check, scaling, and the assistant.