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Linseed Tea (Method 1)
From The encyclopaedia of practical cookery, 1892
Serves 2
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
393Calories
9 gProtein
79 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein8.9 g
Carbohydrates79 g
Fiber7.2 g
Sugars1.2 g
Total Fat5.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium1080 mg
Potassium206 mg
Calcium324 mg
Iron32 mg
Magnesium58 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate136 mcg
Choline18 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 345. The excerpt below is the record exactly as published.
Iqt. of boiling water on foz. of bruised Linseed and ljoz. of sliced liquorice root
Cook this with the app: pantry check, scaling, and the assistant.