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Drink

Flaxseed Tea

A tea made from flaxseed, cream of tartar, boiling water, syrup, and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flaxseed and lemon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Flaxseed Tea

Ingredients

Directions

Prepare

  1. Wash the flaxseed.

  2. Add boiling water and cream of tartar.

Make the tea

  1. Simmer until the liquid is reduced by half.

  2. Strain the mixture and let it cool.

Serve

  1. Add syrup to taste and serve with lemon slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flaxseed + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flaxseed + creamtop 27% of all pairs
    Smell alikemoderate
    Cooked together20 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Flaxseed + syruptop 28% of all pairs
    Smell alikemoderate
    Cooked together23 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flaxseed
Releases mucilage into the water during simmering, giving the tea its body and slight thickness.
Cream of tartar
Adds acidity, giving the tea a mild tart edge.
Syrup
Adds sweetness to balance the tart, earthy flavour.

The step that matters

Simmering until reduced by half. Simmering extracts the mucilage from the flaxseed, and reducing concentrates it. Simmering too briskly or too little changes how thick and flavourful the tea turns out.

Swap the flaxseed

How well each one fits the dish's main ingredients (cream, syrup, lemon):

  1. Pistachiofits better
  2. Chestnutfits better
  3. Almondfits better
  4. Flaxseedthe original

Fit is the average pairing score against cream, syrup, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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