1/2 tsp granulated gelatin
1 tbsp cold water
1/2 tsp dry mustard
1/4 tsp salt
1 few grains freshley ground pepper
1 tbsp water
1 cup buttermilk, made from skim milk
2 tsp green onion, finely chopped
2 tsp parsley, minced fresh
Directions
Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix
together mustard, salt, pepper, and 1 tb water until smooth. Combine
all ingredients except parsley and blend well. Chill until it begins
to ticken. Beat gently untill smooth; stir in parsley. Turn into a
jay and cover. Chill serveral hours. Food Exchanges per serving: Up
to 2 tablespoons may be considered "free" CHO: 2g; PRO: 1g; FAT: 0;
CAL: 14; Low sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her
Meal Master
Servings: 8 servings
Buttermilk Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Beverages; Diabetic; Salad; Sauce
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the far past, certainly as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to food historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs used a good variety of spices, including some familiar names for example bay, fennel and asafoetida. During the next few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. However, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes of the day. Like it or not, the introduction of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Buttermilk Mayonnaise recipe.
