Linseed Tea
From The complete Indian housekeeper & cook, 1898
In India, the bhindi or lady’s finger may be used as a demulcent drink.
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
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 129. The excerpt below is the record exactly as published.
Linseed Tea. — One ounce whole linseed^ one ounce w'hite sugar, lialf ounce rnalathi, or real liquorice, four tablespoons or less lemon-juice. Pour over one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.