1 Egg, separated
2 cup Skim milk
3 tbsp Tapioca
1/8 tsp Salt
12 Dates, quartered
3/4 tsp Vanilla
Directions
Beat egg yolk. Mix in saucepan with milk, tapioca and salt. LeZ
YOnd 5 min.
Beat egg white until stiff. Set aside. (My note: my mixer will
beat a large egg white but not a medium one.)
Bring tapioca mixture to a boil over medium heat. Add dates and cook,
stirring constantly 6 to 8 minutes or until thick. Remove from heat,
add vanilla. Gently fold tapioca mixture into egg white.
Cool at room temperature, stirring occasionally. Refrigerate until
chilled.
1/2 cup serving - 155 calories, 2 Starch/Bread exchange 6.2 gm
protein, 1.7 gm fat, 30.1 gm carbohydrate, 145.8 mg sodium, 384.8 mg
potassium, 2.2 gm fiber, 70 mg cholesterol.
Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93
Servings: 4 servings
Date Tapioca Recipe brought to you by Recipe Ideas
Categories: Desserts; Diabetic; Low-Fat/Cal
The History of Recipes
It is possible to track the history of `recipes` far back into the far past, in fact as far as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times made use of many herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Over the next few hundred years, the powerful families of Wesstern Europe strove to lay on the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes common in their social group. When we get to the 1900s, recipe books are starting to become popular due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Date Tapioca recipe.
