3/4 cup cocoa
1/2 tsp salt
1 qt instant dried milk
1 dry sugar substitute equal
1 to 1 1/2 c sugar
Directions
Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water
per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of
cinnamon when mixing the total ingredients. or place a scant 1/8 tsp
in a cup of cocoa. Mocha: Add 1/3 cup instant coffee when mixing the
total ingredients; or place 1/2 teaspoon instant coffe in a cup of
the cocoa. Nutritive values per serving: CAL 49; CHO 4 gm; PRO 3 gm;
FAT 3 gm; NA 113 mg; Food exchanges per serving: 1/3 milk, 1/2 fat
Low sodium diets: Omit salt Source: The New Diabetic Cookbook
Servings: 32 servings
Low Cal Cocoa Mix Recipe brought to you by Recipe Ideas
Categories: Beverages; Diabetic; Diet; Healthy; Low Calorie
The History of Recipes
We can follow the history of meal recipes way back into distant history, certainly as far as the early Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts are some ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius recounts how the Roman chefs were skilled in the use of many different spices, including a few you will know such as basil, mint and asafoetida. Later, there are some recipe books which were published in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of meals on the tables of the nobility of the period. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new foods and tastes led to an outbreak in recipe publications, most of which are now in academic collections. By the time we get to the 20th century, recipe books are in great demand, as a result of higher levels of literacy, people having increased leisure time and disposable income. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Low Cal Cocoa Mix recipe.
