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Linseed Tea
From The household cook book, 1902
Serves 4
Useful in colds and coughs.
Presented as published in 1902. 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
20Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates1.1 g
Fiber1 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium12 mg
Potassium34 mg
Calcium20 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline3 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 435. The excerpt below is the record exactly as published.
LINSEED TEA — Boil 2 tablesjDoons of the unground linseed in 3 pints of water untd reduced to a quart; strain, and add lemon juice to relieve the flat taste
Cook this with the app: pantry check, scaling, and the assistant.