Low-Fat Eggnog (Ovo-Lacto) Recipe

Ingredients

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


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Fascinatingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which recount the making 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.

As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and dill.

In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices like basil and coriander. These new foods and tastes led to an explosion in manuscripts on food, the majority of which still exist in academic collections.

Over the following few hundred years, the wealthy families of Wesstern Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the 19th century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording popular recipes of the day.

The introduction of television brought us celebrity TV chefs and the accompanying recipe books.

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We hope you enjoy this Low Fat Eggnog (Ovo Lacto) recipe.

 


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