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
Historians have found proof that recipes existed far back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also informs us how the Roman cooks made use of many different herbs and spices, including a few that are still present in modern kitchens like basil, rue and dill. Closer to modern times, there were a couple of recipe books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that we all know today, but instead recipes for the types of meals prepared for the upper classes of that time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as parsley and basil. These new foods and tastes prompted an eruption in publications on food, the majority of which are kept safe in private collections. By the arrival of the 1900s, cookery books are highly popular mostly due to better eduction, more spare time and having more disposable income. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Lowfat Eggnog recipe.
