1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cup skim milk
2 tsp vanilla extract
1/2 to 1 cup brandy or rum
1 nutmeg
Directions
Combine sugar, egg whites, water and cream of tartar in a large
not-aluminum metal bowl; whisk to blend. Set bowl over a pan of
simmering water, taking care that the bowl does not touch the water.
Beat with an electric mixer on medium about 10 minutes, until mixture
registers 140 degress on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove from heat and beat
until mixture has cooled slightly.
Pour milk and vanilla into another large bowl. Add egg white mixture
and brandy or rum; combine gently with a whisk. Serve well-chilled
and dusted with Nutmeg. (Nog will separate when standing, but is
easily recombined by whisking.) Serves 8
I found this recipe in the December '94 Vegetarian Times! Enjoy!
Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.; 2MG CHOL; 96 MG
SOD.; 0 FIBER. OVO-LACTO
Posted by m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone) to the Fatfree
Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 8 servings
Low-Fat Eggnog (Ovo-Lacto) Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Recipes as an idea can be traced back into distant history, in fact as far as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of tablets in ancient Sumerian which show the baking 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 `blissful`. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius also tells us how the Romans made use of many aromatic flavours, including some familiar names such as bay, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including coriander, basil and rosemary. These new spices and herbs led to a surge in books on cookery, most of which still exist in academic collections. Over the next few hundred years, the wealthy families of Europe strove to lay on the most exotic meals, and consequentially the best cooks and their recipes became highly prized. Even so, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, recipe books were starting to become popular mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Low Fat Eggnog (Ovo Lacto) recipe.
