Here is a recipe that I have not yet tried.

It is from a very old cook book.
The Every-Day Cook-book and
Encyclopedia of Practical recipes.
Published in Chicago in 1892
It is in the Invalid Cookery section

A number of people in the newsgroup seem interested in Flax Seed.

FLAX SEED LEMONADE
Four tablespoons flax seed (whole)
One quart boiling water poured over the flax seed
Juice of two lemons, leaving out the peel
Sweeten to taste:
Stew three hours in a covered pitcher.
If too thick, put in cold water with the lemon-juice and sweetening.
Ice for drinking.
It is splendid for colds.

PJ

Here is a recipe that I have not yet tried.

It is from a very old cook book.
The Every-Day Cook-book and
Encyclopedia of Practical recipes.
Published in Chicago in 1892
It is in the Invalid Cookery section

A number of people in the newsgroup seem interested in Flax Seed.

FLAX SEED LEMONADE
Four tablespoons flax seed (whole)
One quart boiling water poured over the flax seed
Juice of two lemons, leaving out the peel
Sweeten to taste:
Stew three hours in a covered pitcher.
If too thick, put in cold water with the lemon-juice and sweetening.
Ice for drinking.
It is splendid for colds.

PJ

"Peanutjake" <peanutjakeNO@usa.com> wrote in message
news:bm4dla$il8f2$1@ID-134303.news.uni-berlin.de...
I'm gonna try it! No sugar of course. I'll just add the aspartame
when the liquid cools. Sounds nice for summer.

It just occured to me that the flax seed oil in the seeds may turn
into trans-fats from all that cooking. I'm no chemist - any
thoughts from the more knowledgable types in the group?

Now I'm thinking I'll hold off until I know.

Annette






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"Annette" <acianthus@bigpond.com> wrote in message
news:bm69ht$isipe$1@ID-194908.news.uni-berlin.de...
No, you don't cook the seeds. You pour boiling water over the seeds and let it sit and cool off for
3 or 4 hours.
PJ

"Peanutjake" <peanutjakeNO@usa.com> wrote in message
news:bm6rrj$jqulf$1@ID-134303.news.uni-berlin.de...
Well, the recipe does say, after adding the lemon juice and sugar,
"Stew three hours in a covered pitcher. "

Do they mean "Steep"? (or leave to soak)?

Sometimes cooking terms mean different things in different
countries. "Stew" means to simmer here, as in say Irish Stew.

Annette



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"Annette" <acianthus@bigpond.com> wrote in message
news:bm93lq$jombm$1@ID-194908.news.uni-berlin.de...
I would guess that stew means steep in 1892 Chicago speak.
PK

What's the deal with flax seed???

"Peanutjake" <peanutjakeNO@usa.com> wrote in message
news:bm4dla$il8f2$1@ID-134303.news.uni-berlin.de...

What's the deal with flax seed???

"Peanutjake" <peanutjakeNO@usa.com> wrote in message
news:bm4dla$il8f2$1@ID-134303.news.uni-berlin.de...

"Rosie Adorno" <RAdorno@cfl.rr.com> wrote in message
newsVgib.96116$eS5.62755@twister.tampabay.rr.com ...
Flax seed is an ancient and helpful food. We now know that the oil
in the seeds contains Omega-3 oils, which provide protection from
arterioschlerosis, which is considered one of the major causes of
heart attacks and strokes.

The husk of the seeds is also helpful, and contains various lignins
that work as anti-oxidents and seem to help prevent some cancers
from developing.

Since people with diabetes are at greater risk of a lot of metabolic
illnesses, the ingestion of flax seed products appear to be
advantageous. The whole seed, however, must be crushed or "broken"
in order to obtain the benefits. I suspect that the recipe given is
another approach, since it would soften the seed coat, and perhaps
some of those lignans may very well dissolve into the water.

"A recent text on flaxseed, edited by researchers at the University
of Toronto, contains discussions of historical uses as a food, both
directly and indirectly. In the introduction, we learn that the
edible flaxseed was the one predominantly grown in India, that
flaxseed is consumed in the diet as oil in China, that it is
consumed in Ethiopia in a stew (wat), as a porridge (gufmo), and as
a drink (chilka), and has been part of the traditional foods in
Egypt since the time of the Pharaohs."
See;
http://www.westonaprice.org/know_you.../flaxseed.html

Annette



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"Rosie Adorno" <RAdorno@cfl.rr.com> wrote in message
newsVgib.96116$eS5.62755@twister.tampabay.rr.com ...
Flax seed is an ancient and helpful food. We now know that the oil
in the seeds contains Omega-3 oils, which provide protection from
arterioschlerosis, which is considered one of the major causes of
heart attacks and strokes.

The husk of the seeds is also helpful, and contains various lignins
that work as anti-oxidents and seem to help prevent some cancers
from developing.

Since people with diabetes are at greater risk of a lot of metabolic
illnesses, the ingestion of flax seed products appear to be
advantageous. The whole seed, however, must be crushed or "broken"
in order to obtain the benefits. I suspect that the recipe given is
another approach, since it would soften the seed coat, and perhaps
some of those lignans may very well dissolve into the water.

"A recent text on flaxseed, edited by researchers at the University
of Toronto, contains discussions of historical uses as a food, both
directly and indirectly. In the introduction, we learn that the
edible flaxseed was the one predominantly grown in India, that
flaxseed is consumed in the diet as oil in China, that it is
consumed in Ethiopia in a stew (wat), as a porridge (gufmo), and as
a drink (chilka), and has been part of the traditional foods in
Egypt since the time of the Pharaohs."
See;
http://www.westonaprice.org/know_you.../flaxseed.html

Annette



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Rosie Adorno wrote:

Flaxseed will thicken the drink so it has more body. I'd also add
strips of the zest for more intense flavor.

Pastorio

Rosie Adorno wrote:

Flaxseed will thicken the drink so it has more body. I'd also add
strips of the zest for more intense flavor.

Pastorio