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
It is possible to track the history of `recipes` back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to academics is a collection of stone tablets in ancient 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 those who drank it feel `wonderful`. As our culinary historical trip moves to more modern times we have two interesting cookery books which date from the fourteenth century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich people of that period. Over the next few centuries, the upper-class families of Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking books are greatly in demand mostly as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Low Cal Cocoa Mix recipe.
