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

What's the deal with flax seed???

"Peanutjake" > wrote in message
...
> 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
>
>
>
>
>

On Sun, 12 Oct 2003 18:17:57 GMT, "Rosie Adorno" >
wrote:

>What's the deal with flax seed???

It's high in fiber and it has good nutritional value.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

"Rosie Adorno" > wrote in message
news
> What's the deal with flax seed???
>

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:

> What's the deal with flax seed???

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

Pastorio

> "Peanutjake" > wrote in message
> ...
>
>>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.