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
Written recipes as a concept can be found back into the far past, at least as far as early Egypt, and quite possibly further than that. In practice though, in the main part, these old cookbooks were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are some stone 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 anyone who drank it feel wonderful. During the time of the Romans a man called Apicius created a number of scripts describing recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also tells us how the chefs of Roman times made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Over the next few hundred years, the rich families of the West competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. When we get to the 20th century, cooking publications were in high demand, mostly as a result of more people being able to read, more leisure time and having more money. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Buttermilk Mayonnaise recipe.
