4 cup pure maple syrup
5 1/2 cup water
6 tbsp kuzu or cornstarch
Directions
In a 3-quart saucepan, mix maple syrup with 4-1/2 cups water and
bring to a simmer.
In a small bowl, mix remaining one cup of water with kuzu.
Remove syrup from heat and vigorously whisk kuzu mixture into syrup.
Return mixture to heat and simmer for about 5 minutes to thicken.
Serve warm or at room temperature. Refrigerate unused portion.
makes 9 cups
Per 1/4 cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg
chol, 10 mg calcium
HINT: Arrowroot should not replace kuzu in this recipe because it may
produce a gelatinous effect.
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias
Servings: 36 servings
Lightened Maple Syrup Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
Food historians have proved the existance of recipes far back into distant history, certainly as far as the ancient Egyptians, and possibly even further. Having said that, these, old recipes were just simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we find a couple of interesting books dating from the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. Over the next few centuries, the powerful and wealthy competed with each other to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lightened Maple Syrup recipe.
