4 cup milk, skim
12 oz milk, evaporated skim
4 each eggs
1/2 cup sugar
1 tsp vanilla
Directions
Heat milk, canned milk, eggs, and sugar over medium heat about 10
minutes, until slightly thickened. Do not boil. Stir over a bowl of
ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add
more skim milk if needed to achieve desired consistency. Top with
ground nutmeg just before serving.
Servings: 12 servings
Lowfat Eggnog Recipe brought to you by Recipe Ideas
Categories: Beverages; Diet; Healthy; Low Fat
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, in fact as far back as ancient Egypt, and potentially, even further back. However, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used many herbs, including a few you will know such as bay, mint and dill. Moving on, there are some interesting books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are not about the curry that is served today, but instead recipes for the types of meals prepared by the cooks of the upper classes of the period. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new foods and spices prompted a torrent in manuscripts on food, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were greatly in demand mostly due to more people being able to read, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lowfat Eggnog recipe.
