1/4 cup + 2 tb orange flavored drink mix, sugar-free
1/4 cup lemondade flavored-drink mix sugar-, free
3/4 cup iced tea mix, sugar free
1 tsp ground cloves
2 tbsp ground cinnamon
Directions
1. Combine all ingredients, stirring until blended. Store mixture in
an airtight container. 2. For each serving, place 1 teaspoon mix in a
cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange
Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG;
Source: All New Cookbook For Diabetics And Their Families. Brought To
You And Yours Via Nancy O'Brion And Her Meal Master Typed for you and
yours via her nieghbor Sophia Robinson; age 12
Servings: 72 sweet ones
Low-Calorie Spiced Tea Mix Recipe brought to you by Recipe Ideas
Categories: Beverages; Diabetic; Drink; Low Calorie
The History of Recipes
It is quite feasible to follow the history of recipes back into distant history, in truth as far back into history as ancient Egypt, and maybe even further. Having said that, these, ancient recipes were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he describes how the ancient chefs used a wide range of herbs and spices, including a few you will know such as thyme, fennel and parsley. Later on, there were two books which date from the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the indian food that appears on menues today, but rather recipes for the types of food on the menus of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new herbs and spices led to an increase in publications on food, some of which still exist in private collections. For the centuries that followed, the upper-class families of the West tried to offer the most exotic banquets, and as a result chefs and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were starting to become popular mostly due to increased literacy, leisure time and having more disposable income. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Low Calorie Spiced Tea Mix recipe.
