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Linseed Tea (Method 2)
From The encyclopaedia of practical cookery, 1892
Serves 2
This makes a relishing drink for invalids.
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
70Calories
2 gProtein
4 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein2.1 g
Carbohydrates3.6 g
Fiber3.1 g
Sugars0.3 g
Total Fat4.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium11 mg
Potassium106 mg
Calcium37 mg
Iron0.7 mg
Magnesium48 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.9 mcg
Choline9.5 mg
Caffeine0 mg
Water248 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.
3 table-spoonfuls of Linseed in 1 pint of water for ten minutes. Strain the water into a jug, put two lemons cut in slices with it, 1 wineglassful of wine, either port or sherry, and sweeten to taste with moist si: gar
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