1 sq unsweetened chocolate
1/4 cup evaporated milk
1/2 tsp vanilla
1 tsp artificial liquid sweetener
1 package vanilla or chocolate artificially s, weetened pu
1 (or 8 tsp. finely chopped
1 nuts)
Directions
Melt chocolate in top of double boiler over boiling water. Add
evaporated milk and mix. Cook 2-3 minutes, then add vanilla and
sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8
pieces. Form into egg shaped balls and then roll lightly in pudding
powder or chopped nuts.
Servings: 8 servings
461930 Diabetic Easter Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Diabetic; Fudge; Holiday
The History of Recipes
We are able to track the history of `recipes` back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian which show 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 drinkers feel blissful. During the time of the Roman Empire a man called Apicius created a number of scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius informs us how the ancient Romans were skilled in the use of a good variety of spices, including some that we all recognise like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of cookery books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals on the menus of the rich people of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on food, some of which are kept safe in private libraries. Over the following few hundred years, the rich families of the West competed to serve the most extravagent meals, and because of this cooks and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications were highly popular mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this 461930 Diabetic Easter Fudge recipe.
