Flax-seed Tea
Ingredients
Directions
Steep the flaxseed
Pour boiling water over flaxseed in a covered vessel.
Let it sit in a warm place until a mucilage forms.
Keep it covered to prevent it from becoming stringy.
Finish and serve
Sweeten and add scalded lemon juice before serving.
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
What each ingredient does
- Flaxseed (in the method)
- Releases mucilage into the hot water, giving the tea a thick, slightly silky body.
- Lemon juice
- Adds acidity that brightens the flavour of the tea.
The step that matters
Keep it covered while it sits. Covering the vessel holds in heat and moisture, so the mucilage releases gradually and the tea stays smooth rather than stringy.
“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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