Flax-seed Tea
Ingredients
Directions
Pour boiling water over the flax-seed in a covered vessel.
Let it sit in a warm place until a mucilage forms.
Keep it covered to prevent it from becoming stringy.
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
- Flax-seed
- Releases mucilage into the hot water, giving the tea its thick, slippery body.
- Lemon juice
- Adds acidity that brightens the flat, mild flavour of the mucilage.
- Sweetener
- Adds sweetness to balance the tea's earthy, mild flavour.
The step that matters
Keep it covered while it sits. Covering the vessel holds heat and moisture in, so the mucilage develops evenly in the warm water. Leaving it uncovered lets the surface dry and cool, which can make the tea stringy rather than smooth.
“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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