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Linseed Tea (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
Presented as published in 1892. 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
552Calories
13 gProtein
96 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein13 g
Carbohydrates96 g
Fiber13 g
Sugars11 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat9 g
Cholesterol0 mg
Sodium1084 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
Water388 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 848. The excerpt below is the record exactly as published.
Linseed Tea (Invalid Cookery). — Put an ounce of linseed into a jug, pour over it a pint of boiling water, cover closely, and let it stand for half an hour. Pour it into another jug, and serve either hot or cold. Half an ounce of Spanish liquorice
Cook this with the app: pantry check, scaling, and the assistant.