Linseed-tea
Ingredients
Directions
Combine the bruised liquorice root and linseed in a jug.
Pour in the boiling water.
Let the mixture sit near the fire for four hours.
Strain the tea through linen or calico, being careful not to bruise the linseed.
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
- Linseed
- Its mucilage thickens the water and gives the tea a soothing, slightly viscous texture.
- Liquorice root
- Adds a sweet, earthy flavour that rounds out the tea.
The step that matters
Strain the tea through linen or calico, being careful not to bruise the linseed. Crushing the linseed releases more mucilage and fine particles, making the strained tea cloudier and thicker than intended. Straining gently keeps the liquid smooth and clear.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.