1 tbsp cornstarch
2 tbsp flour
1 tsp lemon pepper
1 cup nonfat milk
Directions
Place flour in a small saucepan and cook until toasted, but not
browned. Stir constantly. Add cornstarch, lemon pepper and milk.
Continue cooking, and stirring until thickened. Serve over vegetables
or use as a base for cheese sauce or country gravy. Per
tablespoonful: 17 calories, 0 gm fat, 0 mg chol, 1 gm protein, 3 gm
carbs, 14 mg sodium.
Servings: 1 servings
Low-Fat White Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to follow the history of recipes way back into ancient history, certainly as far into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few ancient tablets in Sumerian describing 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 and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also tells us how the Roman chefs were skilled in the use of many spices and herbs, including a few you will know like thyme, mint and dill. As our culinary historical trip moves to more modern times we find two interesting books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is popular today, but rather accounts of the types of meals on the menues of the nobility of those days. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes caused an explosion in books on cookery, many of which are now in private cookery archives. By the arrival of the twentieth century, cook books were in high demand, due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Low Fat White Sauce recipe.
