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
Written cooking instructions as a concept can be found way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, early cookbooks were just very basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language 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 people feel blissful. As our culinary historical trip moves to more modern times we have two interesting books published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the upper classes of the time. Over the following few centuries, the rich families of Europe competed with each other to serve the most extravagent banquests, and consequentially chefs and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes common in their social group. When we get to the 1900s, recipe books were in high demand, as a result of better eduction, leisure time and being a little richer. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Low Fat Eggnog (Ovo Lacto) recipe.
