1 qt non-fat milk
1 tbsp garlic salt
2 tbsp molly mcbutter
1/4 cup arrowroot starch
1/4 cup water
1 cup shredded non-fat mozzarella
1 cheese
1 to taste salt
1 to taste white pepper
Directions
Combine all ingredients except for the starch, cheese and water and
put into a sauce pan and bring to a boil. Blend together the
arrowroot and cold water then add slowly to the sauce, stirring
constantly. Let sauce simmer for 2 minutes. Remove from heat. Slowly
add and blend in the cheese.
Makes 4-6 servings.
Posted by Doug Robinson
13 Issue 12] Dec. 12, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 4 servings
Alfredo Sauce (Ovo Lacto Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
We are able to track the history of `recipes` back into the far past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an explosion in manuscripts on food, the majority of which are now in private libraries. During the next few centuries, the rich families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes of the day. By the advent of the 20th century, cooking publications are highly popular as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Alfredo Sauce (Ovo Lacto recipe.
